Basic Pesto
This freezes very well, nothing like the aroma of fresh from the garden basil in the dead of winter. I love it best as a spread for veggie wraps or tossed in hot pasta.
Basic Pesto
(from Feeding the Healthy Vegetarian Family by Ken Haedrich)
2 1/2 C packed fresh basil leaves
2-3 garlic cloves, peeled
2/3 C olive oil (the better the quality, the better the pesto)
1/4 C walnuts or pine nuts
1/8 t salt
3/4 C freshly grated Parmesan cheese
In a food processor or blender, process the basil, garlic, olive oil, nuts, and salt until smooth, stopping to scrape down the sides. Scarpe the mixture into a bowl and stir in the Parmesan. Cover and refrigerate until needed. If you don’t plan to use it within 4-5 days, freeze it.
source Lisa B-K
