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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.
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