Thursday, September 20, 2012

Recipe of the Week: Basil Pesto

Today my mom had me make a bunch of basil pesto so that we could freeze it. We did it a little differently just because we are going to freeze it, but nevertheless it is delicious!! So I thought I'd share the recipe with you all! :)

Here it tis:

Fresh Basil Pesto Recipe
Prep time: 10 minutes
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2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
(add 1/3 C freshly squeezed lemon juice)
Special equipment needed: A food processor (Check's sales on Cuisinart food processors)
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.

If you want to freeze it then just leave out the cheese and lemon juice. You can add that in later when you decide to eat it! 

Basil pesto makes a good cheese and cracker dip. 


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