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Pesto




Source of Recipe


Jo Gainey
2 cups fresh basil leaves
2 Tablespoons sun-dried tomatoes (packed in olive oil)
1/4 cup olive oil
1/4 cup pine nuts
1/2 teaspoon salt
4 large cloves of garlic, peeled
3 Tablespoons butter
1 Tablespoon fresh lemon juice
2/3 cup freshly grated parmesan cheese

Blend all ingredients except cheese on high speed, scraping frequently along
sides until well blended. (Mixture can be frozen at this point.) To finish,
blend in 2/3 cup Parmesan cheese. Great as a dip on pork rinds or whole
wheat crackers. Try using this as a dressing on omelets or on spaghetti
sqush (cooked and shredded.)