Homemade Pesto

Green is a favorite color of mine. Oh, yum. This spread on slices of a baguette topped with mozzarella cheese and then toasted for 10 minutes... It's a serious slice of heaven!

CLASSIC PESTO

Ingredients

• 2  tablespoons  coarsely chopped walnuts or pine nuts
• 2  garlic cloves, peeled
• 3  tablespoons  extra-virgin olive oil
• 4  cups  basil leaves (about 4 ounces)
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese
• 1/4  teaspoon  salt

Preparation

Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 3 times. Add basil, cheese, and salt; process until finely minced, scraping sides of bowl once.

Jean Kressy, Cooking Light, SEPTEMBER 2002

And freezing is VERY easy. Put into an ice cube tray, top each square with a thin film of olive oil and you're good to go!

AHHHH... Pizza with pesto sauce instead of tomato sauce (for individual pizzas, I use pita bread)... Oh, pesto, it's so dang good and it's so easy to use and come up with ideas of what to eat. Not to mention healthy!