Sunday, April 18, 2010

Pesto Sauce

4 cups (packed basil leaves), 1 cup olive oil, 3 cloves garlic, 6 T. toasted pine nuts, 2 cups grated Parmesan cheese.

Toast pine nuts in a non-stick pan in a little olive oil. (Toss while cooking to toast and only lightly brown!)

Blend (in blender) basil leaves & garlic, add pine nuts. Carefully & slowly add olive oil and continue to blend thoroughly.

Place Parmesan cheese in a large bowl and empty basil mixture into bowl with Parmesan cheese and stir together. Store in an air-tight container in refrigerator if using within a week. If not using soon store in freezer. Place small batches either in small plastic containers or use ice cube trays and freeze in cubes. Empty frozen cubes into ziplock plastic bags and put in freezer. When needed pull out a cube or two for recipes asking for pesto sauce.

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