Pesto

1. 1

   Blend basil leaves, garlic and enough oil to process until liquified.

2. 2

   Remove from blender container to refrigerator or freezer bowl.

3. 3

   Add grated cheese and mix well.

4. 4

   Refrigerate (will keep 2 weeks) or freeze.

5. 5

   I use ice cube tray and transfer pesto cubes to plastic bag.

6. 6

   Remove 1 or 2 cubes when needed and thaw at room temperature.

7. 7

   Do not heat or cook.

8. 8

   Freeze without cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.