Guest guest Posted July 1, 2005 Report Share Posted July 1, 2005 Zesty Pesto 2 cups firmly packed snipped fresh basil1 cup snipped parsley3/4 cup grated Parmesan or Romano cheese1/4 cup pine nuts, walnuts, or almonds3 or 4 cloves garlic, quartered2/3 cup olive oilPlace basil, parsley, cheese, nuts, garlic,and salt in blender container or food proces-sor bowl. Cover, blend with several on/offturns till a paste forms. With machine runningslowly, gradually add the oil and blend untilit's the consistency of soft butter. Scoop thepesto out of the bowl and place in a storage container.Refrigerate up to 1 month, or freezeuntil needed. Thaw pesto, if frozen, before using.Makes 2 cups. Suzi What is a weed? A plant whose virtues have not yet been discovered. http://suziesgoats.wholefoodfarmacy.com/__________________________________________________ Quote Link to comment Share on other sites More sharing options...
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