A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Friday, August 24, 2007

Summer Pesto Sauce

1 bunch fresh basil leaves, stems removed (about 2.5oz)
4 medium cloves garlic peeled
½ cup pine nuts toasted
½ cup Parmesan or Romano cheese grated
Juice of 1 lemon
½ cup olive oil

Place the basil leaves in a mini food processor and pulse two or 3 times to chop the basil- add in remaining ingredients and pulse several times until thick and still a little chunky in texture. I often freeze this and use it throughout the winter months.

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