Pesto Sauce Recipe
Leaves only from 1 large bunch of fresh basil (approx. 2 cups)
2 cloves McFadden Farm garlic
2 tablespoons pine nuts (may substitute walnuts if desired)
2 tablespoons freshly grated Parmesan cheese
¼ cup olive oil
Place basil leaves, garlic, pine nuts and salt in a stone or porcelain mortar, or a blender (mortar is preferred). Pound the ingredients in the mortar or process in the blender until broken down. Add the cheese and process into a smooth paste. Transfer to a bowl and stir in the olive oil and cheese if desired. Mix with freshly cooked pasta adding additional olive oil and cheese if desired. Serves 4-6.