Friday, October 7, 2011
5 cups loosely packed fresh basil leaves
3 cloves garlic
3/4 cup grated Parmesan cheese
1 c Italian Dressing (I used Ken's Light Italian)
1. Puree basil and garlic in a food processor or blender until smooth. Add Paresan cheese, processing just to blend. In a slow steady stream, add dressing through feed tube of food processor or lid of blender while machine is running. Pour pesto into ice cube trays and freeze until firm. Then, pop the frozen pesto out of the trays, place in freezer-weight resealable plastic bags and store in the freezer until ready to use. Thaw in refrigerator before using.
*I was able to fill one tray of ice cubes with this recipe plus have about 1/4 cup leftover to serve with dinner. Simply tossed with cooked pasta and added cherry tomatoes. My kids loved it!