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Pesto
Pesto is a thick sauce made form fresh basil. Pesto can be tossed with pasta, vegetables, meat and fish. It can even be spread on a sandwich or panini
Ingredients:
2 cups loosely packed fresh basil leaves
1/3 cup toasted pine nuts
2 medium cloves garlic, peeled
½ cup grated Parmesan cheese
½ cup extra-virgin olive oil
Salt and pepper
Equipment:
Measuring cups and spoons
Food processor or mortar and pestol
Directions:
In a food processor or mortar and pestol, add the first 4 ingredients and process (pound) to a rough consistency. With the processor running, slowly pour the Olive oil through the feed tube. The pesto should be a thick paste. If it’s a little dry add more olive oil. Season with salt and pepper and serve. Pesto can be stored in the refrigerator for one week.
-Sometimes I like to put roasted garlic in my pesto instead of raw
- try a dish of roasted potatoes tossed in pesto