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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pesto Marinara Recipe

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This recipe for Pesto Marinara is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ Cp Pine Nuts Lightly Toasted
1 Bunch of basil
1 Bunch of Parsley
¾ Cp Parmassiano Reggiano
2 Cloves of garlic
Salt and Pepper to tastes.


1 small onion copped
1 carrot finely chopped
Salt and Pepper to tasted
Cp Beef Stock
28 oz can of Marzano Tomatoes (crush in pot)
Directions:
Directions:
1. Add 1st 6 ingredients to a food processor to make the Pesto Sauce.

2. Saute onion and carrot until softened add beef stock and tomatoes in a large sauce pan.

3. Crush tomatoes in the pan. Cook on med heat for 10 minutes. Don't let it boil!

4. Add pesto to the tomato sauce and cook for 5 more minutes.

5. Serve warm over anything.
Number Of Servings:
Number Of Servings:
5-10
Preparation Time:
Preparation Time:
Prep time: 10 minutes Cook time: 15 minutes

 

 

 

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