Pesto d’Paul

 

Kelley got this recipe from Paul. It’s for a big batch, enough for a meal, with more to freeze for later. The proportions are particularly what I’m preserving by posting this….

Freeze:

  • 2 c basil
  • 1/2 c olive oil
  • 2 T pine nuts
  • 2 cloves garlic
  • 1 tsp salt

After thawing, put above into food processor and add:

  • 2 c basil
  • 1/2 c grated parmesan
  • 2 T grated Romano
  • 3 T butter
  • 2 T water (optional: to smooth out)

Process until smooth.