Pesto Sauce
This is great to make ahead and freeze. Just leave out cheese and add when you thaw it. I make big batches when I have fresh basil in the garden and freeze it in ice cube trays to use all year.
From my great-aunt Lila
Ingredients
- 1 cup fresh basil leaves (or 1/2 cup basil and 1/2 cup parsley)
- 2 large cloves garlic, chopped
- 1/2 cup walnuts (or pine nuts)
- 1/2 cup parmesan cheese
- 1 Tablespoons Romano cheese (optional)
- Salt & pepper to taste
Directions
- Combine herbs, garlic, and nuts in food processor. Add olive oil slowly and blend till combined well.
- Stir in cheeses, salt and pepper.
- Serve over cooked pasta, or freeze for later use (add cheese later) in soups, sauces, pizzas, whatever. Delish.
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