Basil Pesto

Chef Linda

Yield: 1 pint

Ingredients

1 cup extra virgin olive oil
25 large basil leaves (or 75 small leaves)
Pinch of salt
1 cup shredded parmesan cheese
1/2 cup shredded romano cheese
1/3 cup pinenuts or walnuts

Directions:

Place oil, basil and salt in a food processor or blender and chop until basil is in small pieces. 

Add the cheeses and nuts and process until nuts are finely chopped and cheese is incorporated.  (Mixture will be the texture of hummus)

Place in a tightly covered glass container and keep refrigerated until ready to use.  Will keep for one month.

To prepare for gifting, stop before adding the cheeses and nuts.  Place mixture in the freezer and when ready to gift, thaw and add remaining ingredients!

Be the first to comment on this recipe!

Add a Comment Login

PWS 6