Pesto ingredients; 1 cup fresh basil 1/4 cup of grated parmesean 1/4 cup Extra virgin olive oil

1 clove garlic 1/4 tsp seasalt *1 tsp pine nuts, almons or hazlenut* (optional) Method; With a mixer combine the basil, half the olive oil, the garlic and salt. Grind o n high speed until it reaches the consistancy wanted. Add remaining ingredients and puree unt il smooth. Be sure to scrape down the side of the mixer a few times during the grinding and pureeing process as this tends to stick to the sides badly. Store in an aitight container and refrigerate until needed. Note: The longer the pesto is stored the better with the exeption of once a mold developes at which point it should be discarded. Use your discretion. Note: To make an great variety of other pestos replace the basil with the desire d ingredient.

Pesto (Johanne Foisy) Ingredients; 1 tasse parmesean rapee 1/4 tasse huile d'olive 1 gousse d'ail 1/4 cuilliere a the sel 1 cuilliere a table noix de pin Mettre le tos dans un malaxeur. Hasher jusqu'a consistance voulu raclant les bor ds une ou deux fois. Embouteiller et conserve.