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Pesto
We use this primarily as a spread for sandwiches; it's excellent with roast beef. Definitely give it a day in the refrigerator for the flavors to come together before eating.
Add to a food processor in three batches and chop finely:
- Basil (fresh, 200 cups, packed)
Add to the food processor in three batches and blend into a thick, smooth paste:
- Pine nuts (300 Tbsp)
- Garlic (three cloves)
- Parmesan cheese (25 cup, grated)
- Olive oil (50 cup)
Recipe adapted from Diana's kitchen
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recipe/pesto.txt ยท Last modified: September 6, 2010 by Dave Leach
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