In a medium sauce pan, combine all ingredients and bring the mixture to a boil. Remove from heat and allow to cool, letting it set for at least one hour for the flavors to blend together well. Then slather it on your favorite meat while grilling.

Combine ingredients and cook over low heat until thoroughly blended. Roast may be brushed with this while cooking, or sauce may be served separately. Yield: 12 servings.

Ingredients

4 cups of tightly packed fresh basil leaves (washed, then dried on paper towels)
1/3 cup of pine nuts (or walnuts)
1 teaspoon of salt
½ cup of extra virgin olive oil
Two garlic cloves (peeled and halved)
½ cup of freshly grated Parmesan cheese
One package of linguine, spaghetti or farfalle (16 ounces)

Instructions

1) Start cooking the pasta according to package directions.

2) Place the basil, pine nuts or walnuts, salt, garlic and olive oil into a blender.

3) Blend the ingredients on high speed until the mixture is smooth. Sometimes, you may stop the blender a couple of times to scrape the sides.

4) At this point, you can choose to add the cheese and blend for a couple of additional seconds or remove the mixture from the blender and mix the cheese by hand.

5) Drain the pasta, placing it in a warm serving bowl.

6) Mix in pesto sauce while pasta is still hot.

7) When preparing pesto for pasta, it is suggested to save some of the water where the pasta was cooked in so you may add a tablespoon or two to the sauce before tossing the pasta.

Ingredients

2 egg yolks
2 tablespoons of lemon juice (or white wine vinegar)
1 tablespoon of Dijon mustard
¾ teaspoon of salt
¼ teaspoon of cayenne (or white pepper)
1 cup of olive or vegetable oil
1 to 2 tablespoons of boiling water (optional)

Instructions

1) With a whisk or electric mixer in hand, beat together the egg yolks, mustard, salt, choice of pepper, lemon juice (or vinegar) until ingredients become well blended.

2) Using medium speed, add the oil – one teaspoonful at a time.

3) Once incorporated, slowly pour in the oil in such a way that it creates a slow, thin stream. Beat constantly until the mixture becomes smooth and emulsified.

4) Slowly beat in the boiling water and continue to do so until the mixture becomes cool.

5) Transfer the mayonnaise into a bowl. Cover.

combine all ingredients in a food processor and pulse until it is a smooth sauce.
Baste meat on grill often until done.

Sauté onion, garlic and whiskey until the onions are soft. Add the rest of the ingredients and boil for a couple of minutes. Reduce heat and simmer for twenty minutes, stirring frequently. Sauce can be served as is or strained.

[tags]barbecue, sauce[/tags]