This is the pesto recipe we use the most frequently. It freezes extremely well, so we'll often make a double (or triple) batch and freeze it in 1/4 cup portions. The recipe comes from the Better Homes and Gardens cookbook.
1 c firmly packed fresh basil leaves
1/2 c firmly packed fresh parsley sprigs, stems removed
1/2 c grated Parmesan cheese
1/4 c pine nuts
1 lg clove garlic
1/4 c olive oil
1/4 t salt
Chop all together in food processor till it becomes a thick paste.
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1 comment:
Thanks babe!
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