pass the pesto
Now that it’s spring, it’s time to try delicious homemade pesto.
Cover and refrigerate for up to 5 days; or freeze in small portions,
such as small jars or ice cube trays.
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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. Enjoy!
Mt Lebanon Magazine
710 Washington Rd
Pittsburgh, PA 15228
