PESTO
Recipe for July 17, 2009
Story Created:
Sep 28, 2009 at 6:19 PM EDT
Story Updated:
Sep 28, 2009 at 6:38 PM EDT
Recipes from Cynthia O'Connor O'Hara
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3 cups firmly packed fresh basil leaves
1/2 cup grated Parmesan cheese
1/4 cup pine nuts (pignoli), toasted
2 garlic cloves, chopped
1/2 cup extra-virgin olive oil
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Place all ingredients in a food processor or blender. Cover and process until smooth. Makes about 1 cup pesto.
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| Copyright © 2009 by Cynthia O’Connor O’Hara |
