- 3 cups fresh basil leaves, packed
- 2 large garlic cloves
- ½ cup pine nuts, (or walnuts, almonds, etc)
- ¾ cup fresh chopped parsley, packed
- ½ cup extra virgin olive oil
- ¼ cup melted butter
- salt, to tase
Combine everything in a blender on low, then medium speed. (Arrange things so the blender blade will turn efficiently.) Thoroughly work everything into a smooth paste. Toss with hot, drained pasta or spoon onto hot Gnocchi.
Pesto. To import, drag image to your MacGourmet recipe box.