Remember — you have until Friday to leave a comment on Tuesday’s post to win a free download of Sharon Hamilton’s book.
This is part one of a two-part recipe. Pesto has many, many uses, and neighbor Sue Prescott brought a wonderful appetizer featuring pesto to a neighborhood pot luck. This week, I’ll share her pesto recipe, and next week I’ll have her recipe for Pesto Party Squares.
BASIL PESTO — Serves 4
1 ½ cup Fresh Basil
2 tsp Garlic — chopped
2 tbsp Pine Nuts
¼ cup Grated Parmesan Cheese
¼ cup Olive Oil
Place basil, garlic, pine nuts and cheese in a food processor and process until finely chopped. With it running, slowly add the olive oil. If you make it without the cheese, you can freeze it. Let thaw and stir in the cheese.
Recipe Notes from Sue:
I use pesto (this recipe or store-bought) on pasta (especially ravioli) with spinach, with strips of bell pepper over pasta, in “Italian” hamburgers spread on the buns, mixed with sour cream for a dip,… Pesto can be used so many ways.