Making a pesto is REALLY simple if you have a blender or food processor. Here is a simple stater recipe:
Code:
* 2 cups [u][b]fresh[/b][/u] basil leaves, packed
* 1/4 cup grated Parmesan cheese
* 1/2 cup Olive oil
* 3 tablespoons pine nuts or walnuts
* 3 garlic cloves, finely minced
It is a springboard that can be expeanded or played with to find your own flavor. Make it to taste and write down your recipe to replicate it. This recipe makes a little over 1 cup, I believe.
If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well). Line an ice cube tray (or miffin tin . . .weigh out your portion size to your container) with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano. If you seal in zipper lock bags, then it defrosts in mocrowave or under running water.[/u]
