 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
|
This pesto freezes well so I make a few batches of it when the basil is in season. Ingredients:
3 1/2 cups basil leaves |
4 garlic cloves |
4 tablespoons pine nuts |
1 teaspoon salt |
1/2 cup olive oil |
3 tablespoons parmesan cheese, freshly grated |
6 tablespoons pecorino cheese, freshly grated |
fresh pepper, to taste |
Directions:
1. Place basil, garlic, pine nuts, salt and olive oil in a blender anfd food processor and process until smooth.
2. Remove the contents to a bowl with a rubber spatula.
3. If you like the pesto may be frozen at this ponit, before you add the cheeses.
4. If you have frozen this pesto, allow it to thaw completely before adding the cheeses.
5. If not freezing this pesto, fold in the cheeses and season with pepper.
|
|