SAUCE - PESTO

By akselden

Instructions for freezing

Ingredients

• 1/4 C. olive oil
• 2 C. fresh basil, loosely packed
• 2 T. pine nuts
• 2 cloves garlic
• 1 tsp. salt
• 1/4 C. freshly grated Parmesan cheese
• 2 T. grated Romano cheese

Details

Servings 6

Preparation

Step 1

1. Process olive oil, basil, pine nuts, garlic and salt in an electric blender until mixture is smooth. Stir Parmesan and Romano cheese into mixture.

2. Spoon 2 T. pesto into each section of an ice cube tray; cover and freeze up to 3 months.

3. Thaw 1 cube of pesto at room temperature for a few minutes and toss with 2 oz. hot cooked pasta or dress up vegetable soups, pizzas, sandwiches, omelets, and baked potatoes.