JARYN'S Best Pesto
3 T. pine nuts, toasted
2 c. fresh basil, washed and patted dry
1/2 c. Parmesan cheese
1/4 c. Romano cheese
2 cloves garlic
2/3 c. olive oil
1/2 t. salt
2 T. butter
dash of pepper
Combine all ingredients in a food processor or blender until smooth. Refrigerate until ready to serve. Makes about 2 cups.
**I make a lot in the summer and freeze it in jars. When you freeze, coat top with olive oil so it won't brown.
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