Pesto Recipe

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Category:	Category: Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:	Ingredients: 5 - 8 cloves garlic, peeled 2 cups basil leaves, can be packed loosely or tightly, depending on how much basil you have. 1 cup either walnuts or pinenuts (or pignoles) 1 cup olive oil salt and pepper, to taste 1 to 1 - 1/2 cups parmesan cheese

Directions:	Directions: Put garlic in food processor. (If you don't have a food processor you can use a blender.) Process finely. Add basil and walnuts. Process for a few seconds and then add olive oil. The amount of time that you process the mixture should be dependent on how you like the finished product. I personally like tiny bits of nut left, but others prefer a smooth, creamy pesto. Your choice. Add salt, pepper and cheese and process until thoroughly blended. Use 1 - 2 cups of pesto for every pound of pasta, depending on how creamy you want your sauce to be. Use about 1/2 cup to spread on a pizza crust. Pesto can be frozen. Make pesto when basil is in season and freeze enough to last the year.

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Pesto Recipe

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