Courtesy of Brooke Bates, from the label of basil for HerbCo.net.
Yield: 6 servings
1 4-oz. package fresh basil, washed and dried
1/2 c. Romano or Parmesan cheese, grated
2 t. Extra virgin olive oil
4 cloves fresh garlic
1/4 c. pine nuts
In a food processor, add cheese and basil leaves. Add olive oil, followed by garlic and pine nuts. Allow each ingredient to blend smoothly with the preceding ones. Let stand for one hour.
Refrigerate or freeze the pesto sauce. Use with pasta, salads, meat, fish, poultry, and bread.
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