Pesto

I cut out all my homegrown basil to make Pesto. I learned later that I was supposed to be cutting off the top of the basil to prevent it from flowering. I did not know this so mine had flowers. I am now religiously cutting the tops off to preserve them as well as their flavor. I found a basic pesto recipe on Allrecipes.com and used it. I did toast the pine nuts, some people later commented that they are supposed to be raw, I am not sure. They tasted good toasted but will try raw next time. When I finished I poured the pesto in an ice tray so I it would freeze easier. This way I can take out only as much as I need when I needed it. Hope this recipe works for you as well as it did for me.


Allrecipes reference link: Pesto


Ingredients

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley (optional)

Add all ingredients except for the oil to the food processor. Mix. Then trickle in the oil a little at a time. That is it. Refer to the reference link I list above for recipe reviews and photos.


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