Total Time
30mins
Prep 30 mins
Cook 0 mins

All summer I made pesto with recipes from various sources, freezing them in 1/2 cup portions. When guests come by I cut up a baguette and set out a few. This one goes first, never a bit left. From Provencal Light by Martha Rose Shulman.

Ingredients Nutrition

Directions

  1. Place basil and salt in a food processor and turn it on.
  2. Drop in garlic and chop fine.
  3. Turn processor off and scrape down the sides of the bowl.
  4. Turn processor on and drop in tomato and olive oil.
  5. Purée until smooth.
  6. Transfer to serving bowl and stir in cheese and pepper.
  7. Serve with baguette, crostini, or stir into soup.
  8. freezes well.

Reviews

(1)
Most Helpful

This made a tasty spread for toasted bread. Easy too! Thanks!

Sharon123 August 22, 2005

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