Presto Pesto
From Self-sufficiency
Make this quickly prepared sauce when lots of inexpensive basil is in the market or growing in your garden. Then freeze for future use.
- 2 cups packed fresh basil leaves
- 1/2 cup packed fresh parsley
- 1/2 cup olive oil or garlic oil (recipe follows)
- 2 garlic cloves, peeled
- 1/4 cup toasted pine nuts
- 1 cup parmesan cheese
Place basil and parsley in a food processor, process with the on / off motion until finely chopped. Slowly add oil, garlic and pine nuts. Process until blended. Transfer to a bowl and stir in cheese.
Spoon into 3 - 1/2 cup containers, close tightly and refrigerate for up to 1 week or freeze for longer storage. One container will serve 2 to 3 people as a pasta sauce.
Makes: 1 1/2 cups concentrated pesto
