Tag: recipe

Oh my my! This fantastic basil pesto defines versatility. Use it on pasta, freeze it in traditional ice cube trays to use in soups this winter, or simply enjoy it on toasted French rounds with a nice glass of Chardonnay or Merlot. Lovely. And, I updated this for a smaller portion, a little lighter taste. Enjoy! Classic Pesto Recipe 1 cup fresh basil leaves, packed 1/4 cup pine nuts 1/2 cup grated or shaved Parmesan cheese* 2 garlic cloves 1/2 cup olive oil *You can substitute Asiago or Romano cheese for sharper taste. In a food processor fitted with standard blade, combine basil, pine nuts, olive oil, and garlic. Combine in the order listed until a thick paste forms. Scrape sides as needed. Add the cheese and pulse until blended. Pesto should be the consistency of a smooth paste. Cover and keep refrigerated, will last up to five days. Other variations If you prefer less cheese, scale back to 1/4 cup of cheese and add more nuts (up to a 1/2 cup...