This pesto brings a rich, fresh taste to pasta (of course!). But it’s versatile: You can add some to cream sauces, use it on pizza (by itself or with tomato sauce), top a baked potato with it, spoon it onto bread or use it as a marinade—let your imagination be your guide.
Pesto can also be made with other ingredients, such as mint, arugula or kale.
3 medium cloves garlic
1 large bunch of basil, leaves only, washed and dried
1 small handful pine nuts
About 3/4 cup freshly grated, loosely packed Parmesan cheese
Extra virgin olive oil, to moisten
Makes 1 cup
Recipe reprinted with permission of Marilou Suszko
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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
