Sunday, July 15, 2007

Made pesto last night - Froze cookie size blobs on a cookie sheet over night then took them off this morning and put frozen blobs in a freezer bag.


1 big bunch of basil- (4 grocery store bundles)
3-4 large cloves of garlic
juice of 1 large lemon
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup toated pine nuts
olive oil to make a thick paste

Put everything except olive oil in food processor - gradually pour in 1/2-1 cup olive oil and pulse until coarse chunky paste consistency.

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