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Pesto sauce winter style

Yield: 8 servings

Ingredients:

• 5 Large Cloves Garlic Fresh Pignoli
• 1 Bunch Parsley 4 oz Parmesan Cheese Grated
• 1 1/2 c Olive Oil (Plus More For Dusting
• 2 tb Dried Basil Pasta)
• 2 oz Bottle Pignoli (Pine Nuts) 1/2 ts Salt

Instructions:

Or A Small Package Of Peel and cut up the garlic cloves. Rinse the parsley and remove the stems. Shake dry. Add everything to the blender in the order given. Blend on HIGH until the sauce is smooth. Refrigerate covered until needed. This makes enough sauce for 2 lbs of pasta or 8 servings. NOTES: You will need extra grated Parmesan cheese to sprinkle over the pasta that you have added the sauce to. Do this just before serving. Leftover sauce freezes well. Use to flavor soups or on broiled meat or fish or as a spread on toasted French Bread.

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