Pesto!

Pesto is a delicious sauce and it is incredibly easy to make and freezes very well. You can make a great number of recipes with pesto besides just pasta with pesto.
Today we are going to make pesto and make a few dishes with it for you to taste. I hope you will go to this link to get some exciting ideas for ways to use pesto in your meals....
https://www.foodnetwork.com/recipes/articles/50-things-to-make-with-pesto

How to make pesto:

In a food processor, blend 8 cups packed basil leaves, 1 cup extra-virgin olive oil, 1/2 cup toasted pine nuts (or you can use pecans, walnuts), 2 to 4 garlic cloves, and 1/2 teaspoon sea salt until almost smooth. Stir in 1/2 cup grated Parmesan cheese. (If you plan to freeze the pesto, leave out the cheese. Add when you thaw it out.)

This mixture can be used right away or stored in containers and frozen. A great way to freeze it is in very small containers or even ice cube trays. Then, when you need a bit of pesto flavor, just thaw one out and add the cheese.

Here are some of the ways we will use pesto today.....

Pasta with Pesto (of course!) -
Cook pasta of your choice according to directions on package. Remove from the heat and stir in pesto. Top with Parmesan cheese. It doesn't get any easier.

Fritters -
Mix 1 cup each ricotta and chopped spinach, 1/2 cup flour, 1/4 cup each grated Parmesan and pesto, and 1/2 teaspoon baking powder; chill 30 minutes. Fry tablespoonfuls in 350 degrees F oil until golden, 4 minutes. Serve with marinara sauce.

Pesto Croutons -
Toss 4 cups bread cubes, 3 tablespoons pesto and 2 tablespoons olive oil. Spread on a baking sheet; bake 20 minutes at 350 degrees F.

Pesto Beans -
Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated Parmesan.