There is nothing like fresh, homemade Pesto – The smell & Taste are enough to set the senses reeling -
You can freeze this in ice cube trays, or any size container – Stretching out the harvest -
This is my favorite, from the Moosewood Cookbook, by Mollie Katzen
PESTO
This most famous potent, green version of pesto features, basil, garlic, and olive oil. When tossed with hot pasta (especially long, thin varities, like capellini; or linguine), it adheres to each available surface, coating the pasta with intense flavor. This pesto keeps for weeks, or even months, if stored in a tightly lidded sterile jar in the refrigerator.
3 cups (packed) FRESH Basil Leaves
3-4 Large cloves garlic
1/3 cup olive oil
1/3 cup FRESH grated parmesan cheese (or 1/2 cup)
Optional: 1/3 cup pine nuts lightly toasted
Optional: Salt & Pepper to taste
1) Place the basil leaves and garlic in a blender or food processor and mince.
2) Add the nuts, if desired, and continue to blend until the nuts are ground.
3) Drizzle in the olive oil, as you keep the machine running. When you have a smooth paste, transfer to a bowl, and stir in
the parmesan. Season to taste with salt and pepper. To serve, place room temperature Pesto in a warmed serving
bowl. Add hot pasta and toss thoroughly. Allow 2-3 Tbs. Pesto per serving.
NOTE: Another favorite way we enjoy Pesto, is atop grilled chicken – Soooooo delish.
Or, how about spread on a wrap before filling with cold cuts – yummy
