21 Aug 2010
|Fresh basil leaves||2 Cup (32 tbs), washed and patted dry|
|Garlic cloves||6 Large, minced|
|Extra virgin olive oil||1 Tablespoon|
Puree all the ingredients in a blender or food processor.
Keep frozen pesto cubes in a freezer bag to avoid freezer burn.
Defrosted, each cube will yield about 2 tablespoons.
Spa Pesto Recipe