Course: Sauce
Tags: #vegetarian
Pesto
The muffin tin cups are, I think, an exact 1-portion size.
Substitutions: vegetable oil for the Extra Virgin Olive Oil. Any hard cheese for the Romano.
Source
Pizza by James McNair (Rockpile Press, 1987)
Ingredients
| ½ c | parmesan |
| ¼ c | romano |
| about 2 c leafs | basil |
| 3 cloves | garlic |
| ½ c | pine nuts |
| ½ c | EVOO |
Bust Out
| Cuisinart | |
| muffin tin |
Steps
- Grate the parmesan and romano in the Cuisinart if necessary. Dump the grated cheese in a bowl or the cutting board.
- Tear leafs off basil and save the stems.
- Put stems and garlic into the Cuisinart bowl and chop fine - like 5 seconds
- Add pine nuts and chop fine, another 5 seconds
- Add EVOO and cheeses and process about 10 seconds.
- Freeze in muffin tin and then transfer to a zip loc bag.
