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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

MISC/Pesto Recipe

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This recipe for MISC/Pesto is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups fresh basil
1/2 cup grated Parmesan cheese
2 t. grated Romano Cheese
1/2 cup olive oil
1/2 cup pine nuts
2 large garlic cloves
Salt and pepper to taste
Directions:
Directions:
Combine herbs, garlic and cheeses in food processor. Turn on and slowly add oil and nuts.

Blend until paste is formed. Season to taste. Pour into small glass containers. Put 1/2 inch plain oil on top of paste (keeps the basil green). Cover tightly and refrigerate.

You can put pesto in very small plastic containers. Freeze and then put all containers together in a zip lock bag and put back in freezer.
Personal Notes:
Personal Notes:
I use small babyfood containers or other very small jars like the small jar pimentos come in.

 

 

 

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