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Saturday, January 31, 2015

Home made pesto

Posted by Chantel Martiromo
Recipe attributed to "Good Food to go- healthy lunch your kids will love" by Brenda Bradshaw and Cheryl Mutch, M.D. published by Random house Canada. You can view its website at

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Pesto is useful to have on hand.  It can be tossed with pasta to make Kid's Pesto salad or used in variety of different sandwiches. If your school is nut-free, simply omit the pine nuts---the pesto is delicious this way too! Extra pesto can be frozen in ice cube trays
1/2 cup packed fresh basil leaves
1 cup grated Parmesan cheese
1/2 cup pine nut(optional)
2 garlic cloves
2-4 tbsp. extra virgin olive oil
In bowl of food processor, process basil, Parmesan, pine nuts(if using) and garlic until finely minced. With processor running, slowly pour olive oil through feeding tube and process until smooth consistently is reached.
Yield approximately 2 cups.

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