Farm Recipes
Pesto (Italian basil paste)
Italian Basil Paste
2 1/2 cups (packed) fresh basil leaves
3-4 cloves garlic
1/3 cup pine nuts, walnuts, or other nuts
1/3 cup olive oil
1/3 cup parmesan cheese
Place basil and garlic in a blender or food processor and mince well.
Add nuts, and continue to blend.
Drizzle Olive oil, continuing to blend, until pesto is smooth.
Stir in grated parmesan, serve tossed with pasta; 2-3 tablespoons per serving.
*** Freezing pesto is simple. Omit cheese, and freeze in ice cube trays. When cubes are hard, transfer to a plastic bag or container in the freezer. One cube is about one serving. Just defrost on hot pasta and add the cheese.
