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Pesto, Basil II (D, KLP, TNT)
Source: Esther Surdut's "New Pesach Cookbook," Cape Town, South Africa
Yield: approximately 2-1/2 cups

1-1/2 cups basil leaves
2 cloves garlic
1/4 cup olive oil
1/2 cup salad oil
2-3 tablespoon pine nuts (walnuts can be substituted)
about 1 cup grated Cheddar cheese
salt and freshly ground black pepper

Blend all the ingredients together in a food processor. If the sauce is too thick, thin down with a little water. Serve with Potato Gnocchi (click here for recipe).

Poster's Notes:
Beren Ornstein of Columbus, Ohio writes: "I made this two years ago (for Pesach) for my fiance's cousin, who dropped in for dinner. She raved about them to my mother-in-law. It's so nice to have a non-matzo-related carb at the table during Pesach! I think it feeds about 4 as dinner, and 6-8 as a side dish. They are dense little things, and quite filling."

Posted by Norene Gilletz

Nutritional Info Per Serving:N/A