Pesto

Basil and cilantro are quiet possibly my two favorite herbs. The sauce is typically made from basil, garlic, pine nuts, Parmesan/Romano cheese and olive oil, but you can substitute different herbs, nuts and cheeses.It’s ideal for pastas, spreads and as a seasoning for eggs and soups

Ingredients:

4-cups basil leaves, well packed (Cilantro Pesto-substitute 2 bunches of cilantro)

6-cloves garlic, lightly crushed and peeled

1/2- cup pine nuts

1-cup freshly grated Parmigiana Reggiano

1-cup extra-virgin olive oil

salt and pepper to taste

METHOD

Combine basil leaves, oil and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and cheese and process till smooth, or chunky if you prefer a coarser texture. Finish with salt and pepper to taste. If not using immediately, freeze in ice cube trays it will last in the freezer indefinitely.

: Yields 2 cups

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