Monday, September 17, 2012


BASIC PESTO SAUCE by Nancy Kimmerle
This is made in a blender or food processor 

2 cups lightly packed fresh basil leaves, washed and thoroughly dried
1 cup (3 oz) grated Parmesan cheese
½ cup olive oil
8 walnuts
1½ Tbs pine nuts

Place basil, Parmesan, walnuts, pine nuts and oil in a blender or food processor.  Process until basil is finely chopped.  I do add a little water if needed.  Use pesto at once or place in small jars, adding a thin layer of olive oil to each jar to keep pesto from darkening; refrigerate for up to a week, or freeze for longer storage.  Yield: about 1⅓ cups.

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