Aug 25, 2010

Homemade Pesto

*pesto used for chicken pesto pasta

1 cup basil leaves
1/2 cup parsley or spinach leaves (or cooked peas)
handful almonds or walnuts, ground
1 garlic clove
1/3 cup parmesan
2 T olive oil

1. Blend up all ingredients except oil
2. add the oil
*This only lasts for a week, so a good idea is to freeze them in ice cube trays and then put them in a bag, so you can just pull out one or two whenever you need them (I date them by month and year and use within 6 months).
a) serve with pasta noodles (add more oil as needed)
b) spread on pizza cust instead of pizza sauce
c) use inside grilled cheese sandwich (ham & swiss = delightful)

No comments:

Post a Comment