Fresh Basil Pesto and dressing from the Sweet Life Kitchen. Learn how to make from scratch basil pesto and salad dressing from your garden to kitchen!
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THE PESTO:
YOU NEED 2 CUPS OF FRESH BASIL LEAVES WASHED AND DRIED
1/2 CUP PARMESAN CHEESE GRATED
SEVERAL CLOVES OF FRESH GARLIC
1/2 TSP SALT AND PEPPER
1 LEMON JUICED
PINCH TO TASTE CAYENNE PEPPER
1 CUP OF OLIVE OIL
1/2 CUP OF NUTS (I USE ALMONDS)
MIX EVERYTHING IN BLENDER AND TASTE
FOR SEASONING, PUT IN A STERILIZED GLASS CONTAINER AND STORE IN REFRIGERATOR
FOR UP TO TWO WEEKS
SMALL BATCH BASIL DRESSING…
VINEGAR, OLIVE OIL AND BASIL PESTO & SALT AND PAPPER TO TASTE
1/4 CUP OF VINEGAR
THREE HEAPING SPOONFULS OF PESTO
1/2 CUP OLIVE OIL
COMBINE AND SHAKE!
STORE IN REFRIGERATOR FOR UP TO
TWO WEEKS
