As I cleared out some old papers from my “archives” this weekend, I came across a recipe for pesto.
As I cleared out some old papers from my “archives” this weekend, I came across a recipe for pesto.
Enjoy.
PESTO
2 cups fresh basil
1 cup olive oil
4 medium cloves garlic
1/2 cup grated Parmesan cheese
1/2 cup Romano cheese
Salt and pepper to taste
Rinse leaves and pat dry
Combine ingredients in blender or food processor
Refrigerate
The sauce freezes well too and lasts up to a year in the freezer
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