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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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All summer I made pesto with recipes from various sources, freezing them in 1/2 cup portions. When guests come by I cut up a baguette and set out a few. This one goes first, never a bit left. From Provencal Light by Martha Rose Shulman. Ingredients:
2 cups packed basil leaves |
1/2 teaspoon salt |
2 cloves garlic, peeled |
1 tomato, peeled and seeded |
1 tablespoon olive oil |
1/4 cup parmesan cheese, grated |
1/4 teaspoon black pepper |
Directions:
1. Place basil and salt in a food processor and turn it on.
2. Drop in garlic and chop fine.
3. Turn processor off and scrape down the sides of the bowl.
4. Turn processor on and drop in tomato and olive oil.
5. Purée until smooth.
6. Transfer to serving bowl and stir in cheese and pepper.
7. Serve with baguette, crostini, or stir into soup.
8. freezes well.
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