Adapted from the American Botanical Council e-newsletter
This recipe makes a large batch of pesto that will be enough for approximately 2 pounds of pasta
|2 cups of basil - tightly packed|
|4 large cloves or 1-3 Tablespoons of garlic|
|1 cup of NOW Real Food® Pine Nuts*|
|2/3 cup of grated Parmesan cheese|
|2/3 cup of Ellyndale Organics™ Extra Virgin Olive Oil*|
|1/4 - 1/2 teaspoon of salt|
|Ground pepper to taste|
- Place all ingredients in a food processor and puree.
- Scrape the sides and puree again.
- This can be frozen for future use in containers or bags.
*NOW items available at your local health food store