Pesto
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Body+Soul, January/February 2010
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Ingredients
- 1/2 clove garlic
- 1/4 cup nuts
- 2 cups herbs
- 1/4 cup olive oil
- 1/2 cup cheese
- Salt and pepper
Directions
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In a food processor, finely chop 1/2 clove garlic. Add 1/4 cup nuts and grind. Add 2 cups herbs and process with 1/4 cup olive oil. Add 1/2 cup cheese (if using) and process to combine. Season with salt and pepper.
Cook's Note
To store leftover pesto, place in an ice cube tray and pop in the freezer. When ready to eat, let the cubes defrost naturally -- not in the microwave.
pesto recipe
hi, I have a huge sage plant. Could I make a sage pesto using this recipe?
Fabulous. I made it with 3 different types of basil including a spicy basil added roasted pistachio nuts and only the top quality parm reggiano cheese. . Had rave reviews. Served with pasta or on bruschetta with a slice of juicy ripe tomato
Soo good. I combined it with this vegan pesto pasta recipe http://www.fourgreensteps.com/community/recipes/54/684
Soo good. I combined it with this vegan pesto pasta recipe http://www.fourgreensteps.com/community/recipes/54/684