Ingredients
1 large bunch of basil
1 cup parmesan cheese, grated
1 cup pine nuts
1/2 cup olive oil
Sea salt
Puree the parsley, cheese, pine nuts and oil in a food processor until smooth. Season with salt.
Add a splash or two more of oil if needed to help the mixture puree.
(You can store pesto in a small jar in the fridge for up to 3 weeks)
1 large bunch of basil
1 cup parmesan cheese, grated
1 cup pine nuts
1/2 cup olive oil
Sea salt
Puree the parsley, cheese, pine nuts and oil in a food processor until smooth. Season with salt.
Add a splash or two more of oil if needed to help the mixture puree.
(You can store pesto in a small jar in the fridge for up to 3 weeks)
Sun-dried Tomato Pesto
Ingredients
1 cup sun-dried tomatoes
1/2 cup pine nuts
1/2 cup grated Grana Padano Parmesan cheese
1 small bunch parsley
1/2 cup extra virgin olive oil
Puree everything together in a food processor until smooth.
1 cup sun-dried tomatoes
1/2 cup pine nuts
1/2 cup grated Grana Padano Parmesan cheese
1 small bunch parsley
1/2 cup extra virgin olive oil
Puree everything together in a food processor until smooth.
-shivz & beets
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