|The Savoy Cocktail Book|
|by Harry Craddock|
Synonymous with style, elegance, and sophistication, the Savoy is unsurprisingly also the birthplace of some of the most famous cocktails in the w...
1 - 10 of 186 for pesto sauce
Put all ingredients except olive oil into a blender or food processor and process, scraping down side of bowl once or twice, until mixture is smooth. ...
Mix together the cream cheese and blue cheese in small bowl until smooth. Gradually mix in oil. Stir in basil, parsley and garlic. Spoon over the hot ...
Put everything except oil in food processor. Stir in oil. Serve on bread or your favorite pasta.
Place all ingredients ... until all ingredients are mixed well into a sauce. Cook and drain pasta (one pound). Add sauce to taste and top with extra cheese.
Boil water with ... place in large pasta bowl. Add pesto and blend well. Add veggies and toss briefly. Serve immediately with Parmesan cheese. Serves 6.
Heat olive oil ... minutes. Add garlic, pesto, salt and ... toss. Add brandy and cook 30 seconds. Add Prosciutto and creme and reduce to saucy consistency.
Grind basil in ... adding the olive oil. Blend thoroughly and place in containers. When ready to serve, heat (do not boil) and add more cream to make a sauce.
Combine basil, garlic, ... 5 minutes. Thin pesto with a few ... cream or hot pasta cooking water before tossing with hot pasta (fettuccine or linguine).
Put basil in ... is formed. Push pesto down from sides ... spatula. Serve with pasta or over vegetables. Can be refrigerated up to a week or can be frozen.
Rinse basil and ... basil makes watery pesto. Tear leaves ... defrosting, place the cheese and pignoli in processor and blend again with defrosted pesto.
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