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Di’s Pesto

INGREDIENTS


  • 1/4 cup pine nuts, toasted (or substitute almonds or walnuts)

  • 2 tsp crushed garlic

  • 2 cups packed fresh basil leaves

  • 1/4 cup fresh parsley leaves

  • 1/2 cup extra-virgin olive oil

  • 1/2 cup finely grated Parmesan cheese or Pecorino Romano

  • 1/8 tsp cayenne

  • Black pepper to taste


INSTRUCTIONS


  1. Toast the nuts in a pan, set aside.

  2. In food processor add nuts, basil, parsley, cayenne, and garlic. Pulse till minced.

  3. In a bowl add basil mixture, pepper, cheese, and olive oil. Mix together.

  4. Good for up to four days or frozen for up to one month.

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