Nothing like fresh Pesto on your Pizza, in your Salad, Gnocchi or Lamb marinade. Mom made a basic Pesto recipe using 2 cups packed Basil leaves. But I’ve had success using Basil and organic Dandelions and/or Carrot Tops too. The key is using Extra Virgin Olive Oil, organic Garlic and salty Cheese. I’ve used Parmesan and Asiago. One day, I’d like to try sheep’s milk cheeses like Pecorino Romano or Manchego.
I place surplus Pesto in muffin size silicone cups or ice cube trays, then freeze.
glutenfreefitandfrugal 