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Fresh Basil Pesto recipe: 3 cups packed fresh basil, 2/3 cup extra virgin olive oil, 1/2 cup pine nuts, toasted until golden and cooled, 2/3 cup grated Parmesan cheese, 2-3 cloves garlic, minced, Salt and pepper to taste
Num, num, num! (Gluten free) Pasta tossed with arugula pesto with spring veggies. Arugula, basil, toasted walnuts, garlic, lemon, parmesan cheese and olive oil all mixed together...next dinner party this is it!
O pesto é: manjericão, alho, pinoli, parmesão fresco, sal, pimenta do reino e azeite de oliva extravirgem.
Classic Pesto Place 4 cups loosely packed basil leaves, 1/2 cup grated Parmesan cheese, 2 garlic cloves, halved, 1/4 tsp. salt in a food processor; cover and pulse until chopped. Add 1/2 cup toasted pine nuts; cover and process until blended. While processing, gradually add 1/2 cup olive oil in a steady stream.