Pesto

 It's pesto time!!

Our basil and parsley are

bursting in the garden!

Here's Tony's favorite recipe:

In a food processor blend:

8-10 cloves peeled garlic

2 cups fresh Basil leaves (packed)

1 cup fresh Parsley leaves (packed)

1 cup grated Romano cheese

2/3 cup walnuts

1/2 cup olive oil (plus more)

Once it's pureed in the processor I add enough olive oil so that it's creamy and smooth, but not too runny. It freezes better if it's

on the dry side.

Then I make a "log" of pesto on a long

sheet of wax paper,

and roll it up like a deli sandwich.

Finally I wrap the wax paper log in plastic wrap.

This keeps very well in my deep freeze.

When I need some pesto, I peel back the plastic wrap and cut through

the wax paper, then re-wrap easily.

Our favorite pesto dishes are pasta and pizza. I've also used pesto in meatballs and in sauce for fish.

Buon appetito!