- Mt Lebanon Magazine -
pass the pesto
April 7, 2015 @ 1:29 pm
In food/drink,LeboLife |
Now that it’s spring, it’s time to try delicious homemade pesto.
Combine 2 cups of fresh basil
1/4 cup toasted almonds
1 cup of grated pecorino cheese
into a blender or food processor with 1/2 cups of extra virgin olive oil,
until smoothly pureed. Add 1/4 cup extra virgin olive oil, if needed.
Cover and refrigerate for up to 5 days; or freeze in small portions,
such as small jars or ice cube trays.