Basil Pesto

Classic Basil Pesto from Vegetarian Cooking for Everyone by Deborah Madison
This recipe from Deborah Madison we think is the best.  It is great fresh and easy to freeze to enjoy all year.

1 or 2 plump garlic cloves (or more)
3 TBS pine nuts or toasted walnuts
3 cups (about 3 oz) loosely packed basil leaves
1/2 cup freshly grated Parmesan cheese
2-3 TBSP Romano cheese
1/2 cup olive oil
2 TBS soft butter

In a food processor process the garlic, salt and nuts until finely chopped, then add the basil and the olive oil.  When smooth, add the cheeses and butter and process just to combine.  This makes about one cup of pesto.
Serve over Plum Forest Farm’s steamed new potatoes, quinoa, pasta or salmon.

Note: When freezing pesto, some people prefer leaving out the cheese. You can add cheese if you like when you take it out of the freezer to eat it.

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