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
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I brought this one somewhere (oh yeah, at the hospital craft show) for a pattern. Hope somebody enjoys these to make as favors. -
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I did purchase the dice last year but never made any. You have to paint the dice and then make your snowman. Have seen some done up as sm...
1 comment:
I love pesto on just about everything!
Enjoy your weekend!
Leann
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