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Sue's Pesto |
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2 Cups Fresh Basil Leaves Place the basil leaves in a food
processor, combine the basil leaves, pine nuts, parmesan cheese, garlic
and salt and puree. With the processor running, drizzle in the
olive oil until incorporated. The pesto will keep in the frig for
up to 3 days or you can freeze. I also sometimes use a combination
of parmesan and Asiago cheese; and you can substitute walnuts for the
pine nuts; go crazy! * to toast pine nuts, just place in a dry (no oil or butter) saute pan on medium high heat and toss until lightly browned, don't burn or they'll get bitter.
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