~ Kathy Ward
2 c. fresh basil
2-4 cloves garlic
1/4 c. pine nuts
1/4 - 1/2 t. salt
1/4 c. parmesan cheese
1/4 – 1/2 c. olive oil
Place all ingredients except oil in a food processor and blend. Once everything is finely chopped and while processor is running, pour in olive oil.
Makes about one cup, depending on how tightly you pack your basil when measuring and how much oil you use.
Notes: I sometimes freeze the pesto in ice cube trays, transferring to a freezer bag once it’s frozen solid. If you're dairy-free, just leave out the cheese. If you can't afford pine nuts, almonds are a less expensive alternative.
Notes: I sometimes freeze the pesto in ice cube trays, transferring to a freezer bag once it’s frozen solid. If you're dairy-free, just leave out the cheese. If you can't afford pine nuts, almonds are a less expensive alternative.
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