St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Pesto 

Well, here it is. It's so easy, it's amazing.

Process to a rough paste in a food processor:

2 cups loosely packed fresh basil leaves
1/3 cup pine nuts
2 medium cloves garlic, peeled
1/2 cup grated Parmesan cheese

with the machine running, slowly pour through the feed tube:

1/2 cup extra-virgin olive oil (I used just regular off-the-shelf olive oil)

If the sauce seems dry (it should be a thick paste), add a little more olive oil. 

Season with:
Salt and ground black pepper to taste.

Use immediately or store in a covered glass jar in the refrigerator for up to 1 week. 
If freezing, add the nuts and cheese after thawing. (I just saw this part, and have 
some in the freezer now -- complete with nuts and cheese already in it. I'll let you 
know how it thaws.)

I mixed about a large tablespoon of the pesto with maybe 1/4 c. canola oil (because 
it's lighter than olive, and I had it around), and dunked hunks of bread in it. It 
was delicious. I'm freezing it in ice cube trays, which I'll dump into a zip lock 
baggie when they're frozen.

Ann

The Rev. Ann Markle

From: Ann Markle 
Date: Sun, 30 Jul 2000