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Basil Pesto
From Monroe Farm Market
<p>I make pesto just as the plants really start producing. Use the freshest leaves, put pesto up for the whole year in a short amount of time. Use it in the dark of winter for a fresh, summer taste.</p>Source: I have used this basic recipe for years (Entered by Jill Young)
Serves: 1 ice cube tray
Vegetarian!
Ingredients
4 cup
fresh basil leaves
1/2
parmesan cheese - grated
8 cloves
Garlic
1
Pine Nuts
1 cup
Olive Oil
Salt and Pepper to taste
Step by Step Instructions
- Rinse the basil leaves and pat dry. Place in a food processor, chop well.
- Add the remaining ingredients and blend.
- Spread the pesto into ice cube trays and freeze. Once frozen, remove from trays and store in zip lock bags in freezer for year round use.