16 May 2011


5 cups basil leaves, chopped
¼ cups parsley, chopped
¾ cup olive oil
2 tabsp garlic, chopped
½ cup pine nuts
1 teasp salt
½ cup Parmesan cheese, grated

Grind together in the mortar, or the blender or processor, until well pulverized, but not liquified. You want to retain a bit of texture to this.

 Pesto Sauce is highly versatile, good tossed with pasta, as a flavor heightener in soups such as Minestrone, with egg dishes, as a component of salad dressings and even as a dip for chips or crudites. Make a large batch when basil is at its best, then freeze what you don't use immediately in ice cube trays. Store in a plastic bag in the freezer. Frozen, Pesto Sauce will keep well for six months or more. You will be surprised at how useful it is.



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