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About the Recipe: Combining basil with some parsley leaves lightens and heightens the basil flavor. This recipe doesn’t use chopped nuts so it’s a perfect way to add pure herb flavor easily to soups, casseroles, or main dishes. Since it doesn’t use nuts and can even be made without the grated cheese, it is a recipe that can be used if someone in your family has allergies.
Cook’s Note: The recipe uses a generous amount of olive oil so add only the amount needed for the pesto consistency that you prefer. I made half of the recipe and used it to flavor mini cheese balls, tomatoes, and drizzled some in our salmon chowder. It was also a great dipping sauce for pieces of rustic bread.
I like to freeze some of the pesto I make to use later in the winter months, I find that it is easier to fill ice cube trays, putting the pesto in decorating or plastic bags with a clipped corner. After freezing the pesto cubes, I store them in a larger plastic bag. I also saw a 1 and 2 Tablespoon freezer trays at our local cooking store that would freezing pesto even easier.
Recipes by: Chef Vinnie Knittel, Chef de Cuisine from Formento’s located in Chicago, Illinois
pdf for Copy of Recipe – Chef Knittel’s Healthy Light Basil Pesto
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