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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Multi-use for many dishes, dips and sauces. Ingredients:
4 cups basil leaves, washed,dry and loosely packed |
1 cup extra virgin olive oil (approx.) |
4 tablespoons pine nuts or 4 tablespoons walnuts or 4 tablespoons almonds (or a combination of 2 or 3) |
6 cloves garlic, chopped |
salt & freshly ground black pepper |
1/2 cup romano cheese, grated |
1/2 cup parmesan cheese, grated |
Directions:
1. Put everything, except your cheeses into a processor.
2. Blend the ingredients until smooth, you may need to stop once to scape.
3. Pour the mixture into a small bowl and add your cheeses.
4. Blend well.
5. Take ice cube trays and fill each section with pesto.
6. Put the trays into the freezer until frozen and pop the cubes out into a zip-loc bag.
7. If you grow basil, this is a God-send as what to do with all that basil.
8. It lasts all winter.
9. Its' wonderful for sauces, dips, soups, you name it.
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