Saturday, January 15, 2011

Fresh Pesto

(Great recipe for when you have an overabundance of basil leaves to use up!)

3 cups (packed) fresh basil leaves
2 garlic cloves
3/4 c. fresh parsley
1/2 c. olive oil
1/4 c. melted butter
1/3 c. parmesan
Salt to taste.

Process all ingredients in food processor or blender. Serve over freshly cooked pasta, top with parmesan cheese. You can freeze extra in baggies or ice cube trays for future use.

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