Friday, July 20, 2012


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:

Leann said...

I love pesto on just about everything!

Enjoy your weekend!