Saturday, March 15, 2008

Pesto Sauce

3 tbsp toasted pine nuts
3 tbsp minced garlic
1/3 cup Parmesan cheese
1 cup fresh basil
6-10 tbsp olive oil
salt to taste

In a food processor pulse pine nuts and garlic until combined. Add in basil and process. Add olive oil to and process to desired consistency. Add salt and process again. Toss with cooked pasta.

Freezes well. Pour in ice cube tray and melt a few cubes as needed.