Guest guest Posted September 15, 2009 Report Share Posted September 15, 2009 Basil Pesto Puree 4 tablespoons olive oil 8 cups washed and dried bail leaves Blend until pureed. Transfer to clean jar. Store in refrigerator. Each time you use it stir and then top with a thin layer of oil. It will keep one year by doing this. This is good on grilled foods , stirred into soups or mixed with sun-dried tomatoes and broiled on bread Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 I freeze my pesto in ice cube trays, then pop them out into a freezer bag. Then I always have some around, just take out a cube or two and add it when I am doctoring up a jar of boring spaghetti sauce yummm! Quote Link to comment Share on other sites More sharing options...
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