Pestos

Pesto Genovese
6 cloves garlic (chopped)
15 large basil leaves
2 sprigs parsley
6 Tbsp. grated Parmesan cheese
1/3 cup pine nuts or walnut meats
1/2 tsp. salt (optional)
1/2 cup olive oil
     Using an electric blender or food processor, crush and mix and blend the garlic,
herbs, cheese, nuts and salt to a fine paste.  Gradually add olive oil and mix to a
smooth sauce.
     Adjust to taste ... more herbs, nuts, cheese or oil may easily be added.  
(Caution:  When tasting, just dip the tip of a teaspoon into mixture ... it has a
lingering taste and may taste stronger after a few minutes.)
     Cook and drain pasta.  Add some olive oil to pasta to keep it from sticking
together.  Add pesto in small amounts to individual serving of pasta on plate.  Each
diner may want to add additional grated cheese.  (May also be used on slices of
crusty bread.)
     Leftover pesto:  May be safely stored in a non-plastic covered container in
refrigerator, after topping with additional olive oil.  Can also be frozen.

Herbed Dip
1 cup sour cream
1 cup mayonnaise
2-3 tsp. All-Purpose Seasoning (recipe follows)
1 Tbsp. Dillweed
1 tsp. garlic powder
Mix together and refrigerate for 4 hours or overnight to let flavors blend.  Serve with
veggies, pretzels or chips.

All-Purpose Vegetable Seasoning
2 Tbsp. Basil
2 Tbsp. Oregano
2 Tbsp. Thyme
1 Tbsp. Marjoram
1/2 Tbsp. Sage
Blend all together and store in a jar.  Use in vegetables, butters, casseroles, soups,
and dips.


Dips/Pesto Recipes