June 29, 2016

PESTO

Ingredients:
Fresh basil leaves- 2 cups
Parmesan cheese - 1 cup (firmly packed and grated)
Olive oil - 1/2 cup to 2/3 cup
Garlic cloves- 2

Method:

  • In a blender or food processor, whirl basil, cheese, 1/2 cup of oil, and garlic until smoothly pureed; add more oil, if necessary.
  • Cover and refrigerate up to 5 days; or freeze in small, easy to use portions, then thaw in refrigerator overnight.
  • Serve over pasta, tomatoes,or hot cooked vegetables, or on toasted French bread.
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