Friday, July 20, 2012

Presto

1 cup tightly packed fresh basil or cilantro leaves
1 cup tightly packed fresh parsley leaves
1 to 2 garlic cloves
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt

In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered ziploc container. To use, toss a few tablespoons pesto with hot cooked pasta.
Yield: 3/4 cup

1 comment:

The Old Parsonage said...

I love pesto on just about everything!

Enjoy your weekend!
Leann

Red and Green

 Red is that passionate color in romance and love But beware of fire, danger, and stop signs above. Green, red's best contrast, represen...