Saturday, June 12, 2010

Pesto Recipe


1 2/3 cups packed fresh basil
2/3 cup grated Parmesan cheese
2/3 cup olive oil
1/4 cup walnuts
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, peeled

In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze for up to 3 months.

Pour a thin layer of olive oil over pesto before freezing to keep from turning brown.

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