Pesto Perfecto!

2 cups fresh basil (thoroughly washed and dried)
4 lg. garlic cloves
1 cup pine nuts or almonds
1 cup olive oil
1 1/4 cups freshly grated Romano cheese
salt and pepper to taste

Place basil, garlic and pine nuts in food processor and chop finely. While food processor is running add olive oil in a steady stream. Add cheese, salt and pepper and mix well. Store in refrigerator or drop by large spoonful(or cookie scoop) onto a wax lined cookie sheet and freeze. After they are frozen solid, place them into a freezer container. Put one or two into spaghetti sauce or thaw and spread on pizza crust before adding other pizza stuff. Spread on bread and grill to serve with grilled meat. Makes a pasta salad delicious!
Makes 3 cups

This pesto is so good!!! I was able to get a big bunch of fresh basil at farmers market for only $3 to make a batch of this. For the cheese, at Sam's I found a four cheese grated blend that is really yummy. Try this pesto to make this sandwich: toasted bread, pesto, sliced mozzarella, sliced tomato, sliced avocado, salt and pepper, fresh basil leaves, more pesto on top slice of bread. A slice of chicken breast would be good too!
Enjoy! Stacie

Stuffed Pasta Shells

4 cups (16 ounces) shredded mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach,
thawed and well drained
1 package (12 ounces) jumbo pasta shells,
cooked and drained
1 jar (28 ounces) spaghetti sauce

Combine cheeses and spinach; stuff into shells.
arrange in a greased 13-in. x 9-in. x 2-in. baking dish.
Pour spaghetti sauce over the shells. Cover and
bake at 350* for 30 minutes or until heated through.
Yield: 12-14 servings. Great for potlucks or spliting
it in half and freezing it! Enjoy!
Sara M.