Thursday, October 6, 2011

Fresh Basil Pesto

I scoured the internet for the best pesto recipe. To my surprise, almost every recipe was the same. What I love about pesto is that it will keep for over a month if you put it in an air tight container in the freezer. You can use pesto on almost anything.
2 cups fresh basil leaves
2 tbsp of toasted pine nuts (BEWARE-pine nuts are EXPENSIVE)
2 garlic cloves
1/4 cup of shredded parmesan cheese
1/4 cup of extra virgin olive oil
Freshly ground pepper
First, place your pine nuts on foil. Toast your pine nuts in a toaster oven or convection oven until the pine nuts turn golden brown. This usually takes about 2 minutes. Remember, the pine nuts will continue to cook after you remove them from the toaster oven so be careful not to burn them.
Next, combine basil, pine nuts, garlic, and salt in a food processor.
I prefer to use a mini food processor because it is easier to clean up. Grind the ingredients for a few seconds until mixed. Slowly add olive oil and blend thoroughly.
Place pesto in a bowl and add the freshly grated parmesan cheese.
Stir the parmesan cheese into the pesto.
Add pepper to taste and extra salt if needed.
You can store the pesto in the refrigerator for a few weeks or you can freeze it for over a month. Do not add the parmesan if you freeze it. You can add the parmesan after the pesto thaws.
I can't wait to share with you all the different ways I use pesto!!!
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