Basil
Pull the leaves off the stems. Put the leaves in a 2 cup measure and pat them down. When the measuring cup is full, transfer the leaves to a freezer bag, squeeze out the excess air and toss into the freezer.
Diana's Pesto
Toast in oven, then cool
1 C pine nuts or sunflower seeds
Melt, then cool
3-4 Tb butter
In a strong blender, combine
6 cloves garlic
1/2 C olive oil
2 C frozen basil leaves
cooled pine nuts or sunflower seeds
Combine
cooled butter
1 C shredded parmesan cheese
salt if the nuts were not salted
blender mixture
Serve over angel hair pasta
:: this post is part of Presto Pasta Nights hosted at Once Upon A Feast
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