This homemade pesto created by our home economists makes a delightful hostess gift or present for that hard-to-buy-for person.—Taste of Home Test Kitchen
- 1 cup tightly packed fresh basil or cilantro leaves
- 1 cup tightly packed fresh parsley leaves
- 1 to 2 garlic cloves
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta. Yield: 3/4 cup.
Originally published as Pesto in Birds & Blooms August/September 1995, p55
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