Ask Cynthia a Question – December 13, 2012

Cindy 2003 Photo smallRoni asked: Do you have a recipe for pesto that is good and easy? Also, how long does it keep in the fridge?

My answer: Here’s a recipe that comes from the kitchen of Shelley of Humble, Texas. PESTO: 1/2 cup fresh oregano, 1/2 cup fresh parsley, 1 cup fresh basil, 1 sprig fresh rosemary, 4 cloves garlic, 1/4 cup chopped walnuts or pine nuts, 1/2 cup freshly grated Parmesan or Pecorino cheese (not the stuff out of a can or plastic tub) and 1/2 cup extra virgin olive oil. Throw all these goodies into a food processor and chop until fine. Add a small amount of oil if it looks dry or to reach desired consistency. Refrigerate for up to 2 weeks.

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