recipe added Dec 8, 2010 8:08:57 PM bypetitekitchenesse
I go through phases of condiment obsession. Years ago, I was putting Swedish mustard on and in everything. Recently, I’ve been finding a million and one uses for Greek yogurt. Somewhere in between, it was pesto. One kind of pesto, to be specific... Read More...
|1 1/2 cups||Italian flat-leaf parsley|
|1 cup||olive oil|
|a few pinches||tri-colored or pink sea salt|
|1/3 cup||pine nuts|
|2 cups||romano cheese|
|4 cups||fresh basil|
1. Combine ingredients in a food processor and blend. Add more olive oil if it isn’t blending easily. Allow pesto to sit for an hour, then taste. Make any adjustments you feel necessary if it doesn’t seem quite right to you. Keep refrigerated for up to 2 weeks, or freeze whatever you won’t use right away.