Ingredients
-
2
-
3/4
-
1/2
-
1/2
-
1/4
-
2 - 4
-
-
-
-
-
-
-
-
-
Directions
The Realtor’s Pesto,There are many versions of this classic and this is mine. I love it over pasta- especially mixed in with my alfredo sauce. It adds a nice flavor to so many dishes. Store bought pesto has become so expensive and it’s not nearly as good as this easy, homemade version. Check out my other recipe: recipe #367179.,This is a nice pesto. I liked the subtle flavor that the parsley added. I found it to be, overall, quite mildly flavored. I will use this recipe again and try toasting the pine nuts beforehand in order to add a little more nutty flavor. I will also use a little extra garlic just due to personal taste. Thank you for sharing.,Thoroughly enjoyed. Fresh, easy and tasty. Have to confess that I made with out the parsley (just flat to add it in) and cut the olive oil to a scant half cup. Used on veggie sandwiches and it was oh soooo good. This is so much better then what I have been buying and much more economical. Thanks so much for the post.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place All Ingredients in Food Processor Bowl and Process Using Metal Blade Until Finely Chopped but not Mushy. |
|
2
Done
|
Spoon Into Jar and Cover With a Thin Layer of Olive Oil to Prevent the Mixture from Darkening. |
|
3
Done
|
Refrigerate For at Least 2 Hours So Flavors Can Blend or Up to 2 Weeks. |
|
4
Done
|
to Freeze, Put Tablespoonfuls of the Pesto Mixture Into Ice Cube Trays. Freeze and Pop Them Out as Needed. I Keep the Whole Ice Cube Tray in a Big Ziploc Bag to Keep the Pesto Cubes Fresh. You Could Pop Them Out and Store Them in the Bag Without the Tray but I've Found That They Stick Together Too Much. |
|
5
Done
|
use About 1/3 of a Cup or So Per Pound of Pasta and 1 or 2 Cubes Per 1lb of Roasted or Steamed Veggies. |
