Sunday, July 17, 2011

Basil Pesto

Did you know you can freeze pesto?  That's a good reason to make it in bulk.  I separate mine into sandwich bags (about 4 T per bag), but you can also freeze it in ice cube trays. 
4 cups fresh packed basil leaves
5 cloves garlic
1 cup grated parmesan cheese (I cube mine)
salt/pepper to taste (remember parmesan is salty)
2 cups extra virgin olive oil (drizzle as being processed)
Pesto calls for pine nuts, but I don't use them, probably because they are not a staple in my house.
Serve with pasta and grilled chicken.  

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