2 c. fresh basil; firmly packed
3/4 c. parmesan cheese; grated
1/2 c. extra-virgin olive oil
2 T. pine nuts
4 garlic cloves
Salt & Pepper
- In a food processor, puree basil, cheese, pine nuts and garlic until smooth, scraping down sides as necessary
- With processor running, add oil in steady stream until emulsified.
- Season with salt & pepper.
Toss pesto on cooked pasta or top over pizza dough/crust and top with tomatoes. You can also freeze in ice tray or freezer bags in portions.
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