Tuesday, October 14, 2008
5 cloves garlic
1/2 Cup olive oil
1/2 Cup parmesan cheese
1/2 Cup raw pine nuts
1 Tablespoon lemon juice
2 packed Cups fresh basil leaves
salt and pepper to taste
Blend everything in a food processor or blender until smooth
The pesto can be used right away by putting it on warm pasta and mixing it around or it can be used with the "refrigerator roll dough" to make very festive little dinner rolls.
Our basil grew very well in the garden and we were able to make lots of pesto. Some of it I froze in an ice cube tray and then transferred the cubes to a ziplock baggy when they were fully frozen. Now anytime we want pesto, I just take out a couple cubes and mix them in with hot pasta.