Here is the Pesto recipe I mentioned in the previous Beet Gnocchi post…
3 cups fresh basil leaves, packed
1/2 cup Parmesan-Reggiano
1/2 – 3/4 cup extra virgin olive oil
1/4 cup pine nuts
2 garlic cloves, crushed
Salt, to taste
Simply add all the ingredients to a food processor and blend together. Enjoy!!
Note: This makes a fairly large portion, but thankfully pesto freezes very well. You can freeze it in the wells of an ice cube tray. And when the pesto-cubes are frozen, pop them out and store them in a freezer safe bag or container until you are ready to use them.