Monday, March 28, 2016

Angie’s Basil Pesto

2 c fresh basil leaves
½ c parsley leaves
½ c olive oil
3 T pine nuts
2 garlic cloves
¾ c fresh Parmesan cheese
2 T softened butter
Salt to taste

Puree the basil, parsley, olive oil, nuts and garlic in blender or good processor. (At this point, the mixture may be frozen for future use.) To finish thaw in refrigerator and add cheese and butter, stirring in by hand (not in a food processor or blender). Good on pasta or cream cheese.

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