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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This is a fantastic Pesto recipe, one that I make all the time....I usually make lots, and store in my freezer in icecube containers, so I have it ready to add to pasta recipes....when added to any tomato sauce, it seems to always taste better. Ingredients:
1/2 cup sun-dried tomato, drained and chopped |
3 cups fresh basil leaves (loosely packed) |
3 -4 cloves fresh garlic |
1/2 cup fresh grated parmesan cheese or 1/2 cup romano cheese |
1/2 cup pine nuts or 1/2 cup walnuts |
1/2 cup olive oil |
1/2 teaspoon salt |
black pepper |
Directions:
1. In a food processor or blender, blend the tomatoes, basil and garlic.
2. Add the grated cheese, nuts and 1/4 cup olive oil; blend well.
3. Add the remaining 1/4 cup olive oil, salt and pepper; blend well.
4. Store in the fridge, or separate evenly in icecube containers and freeze.
5. Use in pasta dishes.
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