Pesto

  • 4 c. fresh basil leaves
  • 2 cloves garlic
  • ½  c pine nuts
  • ½  c. olive oil
  • ¼ c. melted butter
  • 3/4 c. freshly grated Parmesan cheese
  • Salt & pepper to taste

Put basil leaves, garlic and nuts in bowl of food processor.  Process until finely chopped.  With machine running, slowly pour in the olive oil and melted butter.  With a spoon stir in the cheese, salt and pepper.  This can be stored in the fridge for up to three weeks.  We have also had good luck freezing pesto in ice cube trays, which gives you quick easy pre-portioned pesto cubes.

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