Welcome Home Cookbook: 450 Comfort Food Recipes for the Slow Cooker, Stovetop, and Oven by Hope Comerford

Author:Hope Comerford [Comerford, Hope]
Language: eng
Format: azw3
Publisher: Good Books
Published: 2017-10-17T04:00:00+00:00

Classic Pesto

Leona Yoder,

Hartville, OH

Makes about 1½ cups

Prep. Time: 10 minutes

2 cups lightly packed fresh basil

1 cup (about 5 oz.) grated Parmesan cheese

½–⅔ cup extra-virgin olive oil

1–2 cloves garlic, optional

1. Whirl basil, Parmesan, half the oil, and, if desired, garlic in a blender or food processor until smooth. Add more oil, if needed.

2. If you’re not ready to use the pesto immediately, cover and refrigerate it for up to 5 days. Or freeze it if you want to store it longer.

3. Serve over your favorite cooked pasta, or on bruschetta.

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