Saturday, October 5, 2013


Pesto is a staple with the hubby.  He adds them into his pasta, bread and anything he thinks that needed some flavor.

2 cups fresh basil leaves stripped from their stems
2 tablespoons freshly chopped pine nuts/walnuts or cashew
1 teaspoon salt
1 to 2 teaspoon finely chopped garlic
1/2 teaspoon freshly ground black pepper
3/4 to 1 cup Extra virgin olive oil
1/2 cup freshly grated imported Sardo, Romano or Parmesan cheese

Put all ingredients in a blender or food processor except olive oil and blend.  Gradually add olive oil and blend until you have a thick sauce.  Toss on hot pasta, put a tablespoon or so on soup, put under skin of chicken breast and bake or spread on French bread and broil lightly.  For winter use,  freeze Pesto in small jars or air tight containers.

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