Monday, August 17, 2009

PESTO

~ Kathy Ward

2 c. fresh basil
2-4 cloves garlic
1/4 c. pine nuts
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.

Notes: I use two large garlic cloves and 1/4 cup of oil. Then I freeze the pesto in ice cube trays, transferring to a freezer bag once it’s frozen solid.

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