Pesto

Pantry and Fridge

Ingredients

½ bunch Parsley leaves, stems removed
1 bunch Basil leaves, stems removed
1 cup Parmesan cheese, grated, good quality
8 cloves Garlic, minced
1 cup Pine nuts, chopped
1 cup Extra virgin olive oil

Instructions

Place all ingredients except olive oil in a food processor. Process until smooth. With machine running, slowly add oil. Turn off the processor and scrape down the sides. Continue to process to a smooth paste. Refrigerate until needed, up to 1 week. Freezes well.

Yield: 2 1/2 cups

Recent Recipes

Honey Bundt Cake

This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

RobertStJohn.com