image: flikr.com
2 cups basil leaves
2 cloves garlic
1/2 cup parmesan cheese, grated
1/2 cup pine nuts
1/2 cup exrtra-virgin olive oil
salt and pepper, to taste
2 cloves garlic
1/2 cup parmesan cheese, grated
1/2 cup pine nuts
1/2 cup exrtra-virgin olive oil
salt and pepper, to taste
2. Add parmesian and pine nuts. Pulse into coarse paste.
3. With machine on, slowly add olive oil until incorporated.
4. Season with salt and pepper.
5. Can be refrigerated in an airtight container for up to one week.
Yield: 1 cup
INSTANT GRATIFICATION: 1) MIX with sour cream for a dip 2) BRUSH onto grilled meats 3) SPREAD onto pizza crust 4) BEAT into eggs before cooking 5) STIR into vegetable soupsTIP:
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Brassawe
Abbott the Absolute
Drewonimo
julie Kiernan
Smithery
L in the Southeast
Salon.com
Comments
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If you've got a lot of basil at the end of the summer, and you've got some time to devote to it, you can make multiple batches of pesto. Each batch will fill two of those "snack size" plastic bags. Just flatten out the bags and get all of the air out, and store them flat in the freezer. I had pesto all winter long. (It does turn dark when it thaws, but it still tastes the same.)
One of my favorite recipes mixes a jar of green pesto with bowtie pasta, feta cheese, sundried tomatoes, and pine nuts. I bet it's even better with your homemade pesto!