Hey June!
Can you post your recipe for pesto?
Also, what day are we thinking about getting together to make meals?
~Elizabeth Fannon
I would love to share! I just made a batch yesterday and it was delish! Looking forward to getting more recipes posted (hint, hint). Elizabeth–I added a few tags to this post, including your name so we can search for recipes by your name.
Pesto (from the cookbook Hollyhocks and Radishes–a great cookbook I received as a wedding shower gift ; the author is from the Upper Peninsula so it makes a great gift for out of state friends)
2 1/4 c lightly packed basil leaves, washed
1 c freshly grated parmesan cheese
2-3 cloves garlic
1/4 c pine nuts
1/2 c olive oil
2 T butter, softened (I think this is a key ingrdient–makes it creamier)
pinch of salt
Combine all ingredients in a food processor until smooth.
Keep in refrigerator. Let warm to room temp to use. Once in a great while I need to add a little oil after it’s been cooled in the fridge to make it saucy again.
Uses: on pasta, bread, salad, chicken, pizza, soups, veggies, etc.
Yesterday I used baby lettuces, rotini pasta, cooked chicken, and the pesto for a salad. It’s kind of like the pesto salad they serve at Rose’s.
