Summer Lasagna with Four Cheeses
I threw this lasagna together as a way to use my fresh tomato sauce because frankly, I ran out of jars. Using what I had on hand, I layered the sauce with the no-boil noodles, which I think make a fi...
Fresh garden basil in classic pesto
Ingredients
SERVINGS: 1 Cup(s)
- 2 cloves garlic
- 4 cups fresh basil leaves
- ½ cup pine nuts
- ¼ cup extra virgin olive oil
- salt to taste
- squeeze of 1 lemon (2 tablespoons)
- ¼ cup (1 ounces) shredded Parmesan cheese
Preparation
1. Place garlic in food processor with metal blade. Pulse until coarsely chopped. Add basil and pine nuts, pulse until finely chopped. Drizzle olive oil in through food chute pulsing until combined. Add salt and lemon juice. Pulse well. Remove from processor. Stir in cheese.
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