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|  | Basil Blocks
12 to 14 fresh basil leaves
6 sprigs of fresh parsley
2 cloves garlic
1 teaspoon of salt
3 tablespoons of grated Parmesan cheese
1 1/2 cups of salad oil
Wash and drain 12 to 14 fresh basil leaves and 6 sprigs fresh parsley. Place in electric blender container with garlic, salt, Parmesan cheese and salad oil. Cover container and blend until smooth. Pour mixture into ice cube tray. Freeze overnight. When frozen solid remove Basil blocks from tray. Place blocks in plastic bag, keep frozen until needed.
Use a few melted blocks for pesto sauce when cooking pasta. Also very good to add 1 or 2 blocks to soups, stews and beans. Makes 8 to 12 cubes |
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