Italian Launch Party
Monday, March 3
Sullivan University
429-5070
Email Mary for more information: Mary@cookwithmary.com
Basil Pesto
2 cups washed and dried basil leaves (or a mixture of Italian Parsley and Basil)
4-6 cloves garlic
1/3 cup toasted walnuts or pinenuts
1/3 cup parmesan or romano cheese, grated
Freshly ground pepper
Red pepper flakes, optional
Sundried tomatoes, minced; Roasted Red or Yellow Peppers (Optional)
Olive Oil (as needed)
Place the garlic and basil in the work bowl of a food processor. Process until finely minced. Add the nuts and cheese. Process until finely ground. Season with pepper.
(Add optional ingredients if desired)
With machine running, pour enough olive oil through the chute until the desired consistency is reached.
