Pesto

1/3 cup Olive Oil
2 cups firmly pcked basil leaves
1/2 cup pine nuts
1/2 cup grated parmesan cheese
3-4 cloves garlic, peeled and quartered
1/4tsp salt

Blend in blender or food processor till narly smooth, adding enoug additional live oil (up to 2 T) to reach desired consistancy.

Makes 3/4 cup Pesto. Store in tightly covered jar in refrigerator.

Mediterranean Pitas - From Rachael Ray Magazine

These party sandwiches are stuffed with store-bought fillings, so they come together in seconds. Ingredients:

16 mini pita pockets, about 2 1/2 inches in diameter 1/4 cup extra-virgin olive oil 1/2 pound each hummus, tapenade, pesto, sun-dried tomato spread, black bean dip and spreadable goat cheese Olives, for garnish Paprika (optional) For a change

Use larger toasted pitas and cut into wedges to serve.

Directions:Preheat the broiler. Split each pita pocket in half, forming 32 disks total. Place the disks, cut side up, on a baking sheet and brush with the olive oil. Place under the broiler and cook until golden and crisp, about 3 minutes. Let cool.

Top the pitas with the various spreads. Place an olive in the center of some of the pitas. Sprinkle lightly with paprika, if desired.

Basil Pesto Dip / Spread

Basil Pesto Dip / Spread

You can use purchased pesto in this simple recipe, or make your own Pesto using fresh basil from your garden. This also makes a great sandwich spread.
1 cup sour cream
1/2 cup basil pesto
3 Tbsp. grated Parmesan cheese

In medium bowl, combine all ingredients and mix well to blend. Chill. Served with raw veggies, crackers or chips for dipping, or as a sandwich spread. 16 servings.


Basil Pesto
2 cups firmly packed fresh basil leaves
3 cloves garlic, peeled
1/2 cup chopped cashews
2/3 cup extra virgin olive oil
1 cup grated Parmesan cheese
1-2 Tbsp. water

Place basil, garlic, cashews, and cheese in food processor. Start processing, and add olive oil in a steady stream. Process until a paste is formed. Add a bit of water if necessary to form the correct consistency. Either use immediately, refrigerate with plastic wrap pressed onto the surface, or freeze in 2 Tbsp. amounts.