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Pesto

 

 

2 = cloves Garlic

1 = tsp Salt

3 = cups packed Basil leaves

2 Tblsp Pine Nuts

&f= rac12; cup Olive Oil

1/2 cup finely grated Parmesan Cheese

 

 

Puree all but cheese. Stir = in cheese.

Freeze in ice cube trays – pop out when frozen.

Store in Freezer bag.

 

Serving thoughts:

 

1 Cup Pesto for every 1 lb.= of Pasta. Dilute Pesto with 2 Tblsp. of hot cooking liquid before tossing on h= ot pasta.

 

Return To Recipes: www.queens= berryfarm.com/index_files/Page1472.htm