I enjoy a very garlicky pesto, so feel free to reduce the amount of garlic. The advantage of this, in addition to giving the sauce a beautiful lime color, is that it slows down the blackening (oxidation) of the basil.
When serving this over pasta, I add a generous amount of freshly ground pepper and a [...]
Tag Archives: basil
Basil Pesto Sauce
Friday, 25 August 2006
Tomato and Basil Pasta Sauce
Monday, 16 February 1998
This sauce is so flavorful that you don’t need to add any cheese! This recipe yields about 2 quarts. My apologies for the huge time range when simmering the sauce down: it depends on how watery (or pasty) the tomatoes are, and your desired thickness.
Don’t be deterred by the large amount of garlic. As long [...]
