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•
2 c. fresh basil
Pesto
leaves, washed
thoroughly
Coarsely chop basil leaves into food processor. One at a
time, add garlic, pine nuts, and parmesan, mixing after
each addition. The mixture will be very thick. Continue
mixing and slowly add olive oil until mixture is the
consistency of creamed butter.
•
2 – 4 cloves minced
garlic
•
1/2 c. pine nuts
• 3/4 c. parmesan
cheese
Pour pesto into storage container and cover with thin
layer of olive oil. Cover tightly and refrigerate or freeze.
•
3/4 c. olive oil
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