French Bread with Pesto Pesto Yield: 1 cup 2 cups fresh basil leaves-stemmed, no flowers, measuring cup packed (about 4, 1-ounce containers of basil leaves from the store) 4 large garlic cloves 1/2 cup of freshly grated Parmesan cheese 1/2 cup pine nuts-toasted on the stove (walnuts can be used as a substitute) 1/2 cup extra virgin olive oil ½ tsp each salt & pepper Put all ingredients except cheese and olive oil into food processor. Blend until smooth. Add oil with machine running to desired consistency. (Stream it) If using immediately, stir in grated cheese. Put small servings into ball freezer jars to freeze. After freezing, defrost, allow sitting at room temperature for about 30 minutes, and stirring in cheese. Pesto Bread Yield: 8 servings Ingredients 1 loaf of Shan’s French Bread 1/2 cup of prepared Basil Pesto 6 ounces (1 package) Italian-Style Shredded cheese (Organic Valley Shredded Italian Blend Cheese) 1 tablespoon freshly grated Parmesan cheese Freshly cracked black pepper Instructions Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Slice bread lengthwise in half. Spread each slice generously with basil pesto. Sprinkle with cheeses and a pinch of black pepper. Place on baking sheet and bake for about 10-12 minutes, until cheese is melted. Slice and serve warm.
Posted on: Sun, 15 Jun 2014 13:33:31 +0000
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