Pesto is the easiest way to use up your bountiful bouquets of basil. The possibilities are limitless to what you can do with pesto. Toss it into pasta, spread it on Italian bread slices or crackers, spoon it onto a baked potato or stir it into mayonnaise for out-of-this world chicken salad or pasta salad! In the words of Julia Child "Bon appetit"
Pick the leaves off of your basil stems.
Pick the leaves off of your basil stems.
It is so fragrant. The whole pesto making process is divine!
Collect two cups of firmly packed fresh basil leaves.
You will need: 1/2 a cup of walnuts or pine nuts. I am using pine nuts because I bought a large bag and Phil is worried that it will never get used.
1/4 of a cup of olive oil or cooking oil
1/2 cup of grated Parmesan or Romano cheese
1/4 teaspoon of salt
4 cloves of garlic (this time I only used 3)
(optional) freshly grated pepper
Combine ingredients in a food processor or blender and blend until smooth. Scrape the sides as necessary.
Divide the pesto into 3 portions. Store in an airtight container and chill 1-2 days and freeze up to 3 months!
Recipe:
1/4 cup of olive oil or cooking oil
1/2 cup chopped walnuts and/or pine nuts
2 cups firmly packed fresh basil leaves
1/2 cup grated Parmesan or Romano cheese
4 cloves of garlic peeled and quartered
1/4 teaspoon of salt
Black pepper
1 comment:
That is adorable
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