Email to The Barefoot Chef      

Recipe Categories: barefootchef's HOME PAGEAPPETIZERS BATHandCOSMETICS BEVERAGES BREAD BREAKFAST CajunCreole CANDY CASSEROLES CheeseCrackers CHICKENWINGS COOKIES CranberryDishes CROCKPOT DESSERTS DOGTREATS DRESSINGSandVINAIGRETTES ETHNIC FISHandSEAFOOD FRUIT HOUSEHOLDTIPS JUSTNUTS MARINADES ORIENTALFOOD PASTA Potatoes POULTRY SALADandDRESSING SALADS SAUCES SAUCESSPREADSANDDIPS SEASONINGS SOUPSandSTEWS STUFFEDFOODS VEGETABLES WEIGHTSMEASUREMENTS

Pesto




Source of Recipe


Barefoot Chef


Recipe Introduction


Uses:
Add to tomato sauce for extra flavor,
add to butter and use on fresh baked bread,
put directly on hot fresh baked bread for an appetizer,
use in place of mayo on sandwiches,
mix with broth to serve over vegetables,
use in pasta along with olive oil,chicken and roasted
vegetables.


List of Ingredients




2 1/2 cups packed fresh basil leaves, washed and patted dry
1/3 cup extra-virgin olive oil (more if needed)
3 tablespoons pine nuts or coarsly chopped walnuts
8 cloves, coarsley chopped garlic
1/3 cup fresh Parmesean, grated
1/3 cup fresh Romano, grated
Salt and freshly ground black pepper to taste

Recipe



Place basil, olive oil, nuts, garlic and cheeses in blender and blend until almost smooth. You still want your pesto to have texture to it. Add more oil, if necessary. Salt and pepper to taste.

This will keep in your refrigerator for up to a week. If you want to freeze, omit the cheeses and nuts and add them after the pesto has thawed.