Pesto Recipe

Since I've had a request for the recipe I figured I'd just post it here for anyone interested:

Pesto

2 C. Fresh Basil (firmly pressed into dry measuring cup...not smashed)
3 T. Pine Nuts
2 Cloves Garlic
1/2 t. salt
dash of pepper
1/2 C. Grated Parmesan cheese (fresh if possible, not the stuff in the green canister)
1/4 C. Grated Romano cheese (again the fresher the better)
2/3 C. Olive Oil
butter

To prepare: Toast the pine nuts in a small skillet in a bit of butter. Wash & drain basil- remove stems. Put all ingredients into a food processor or blender and blend until smooth. Freeze or refrigerate until ready to use. (Shouldn't keep in fridge beyond about 5 days.) Don't worry if a brownish layer settles to the top of the pesto after being in the fridge for a while...this is normal. Just stir it up and it will be fine.

For those of you new to pesto, it's super yummy on noodles or to be used a dip for bread or any other number of uses that sound good. I even used a little on top of a baked potato in addition to the normal toppings. If used on pasta adding additional cheese to the top finishes the dish. Be sure to know that a little pesto goes a LONG way. Don't use too much.


Hmm...this makes me happy just thinking about it. You can imagine what we've had the last few days!