Basil Pesto
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There really isn't much to making pesto and it can be made in a variety of ways using basil, parsley, or other green herbs. The ingredients don't need to be exact, in fact, tasting as you go and adjusting according to your personal preferences is the best option.
4 cups basil leaves, with minimal stems olive oil, start with 1/4 cup garlic, 3 or 4 cloves (to start) crushed or chopped pine nuts (optional) Parmesan cheese, grated (optional) salt |
Platter: http://www.willisingleton.com/
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Put the washed basil, garlic and salt into a food processor fitted with the blade (you can also use a blender or a mortar and pestle). Close the lid, turn the food processor on and add the oil in a slow stream through the chute. Process, stopping to scrape down the sides periodically, until the basil is chopped according to your preference, generally until it is quite smooth. Taste and make adjustments according to your personal preference.
To use immediately: Add the pine nuts and the Parmesan cheese if you choose.
To freeze: Spoon the pesto into ice cube trays, seal in plastic wrap, and freeze for 24 hours. The pesto can remain in the trays or removed and stored in glass jars in the freezer.
Frozen pesto cubes can be added to stews, pasta sauce, egg dishes, etc. They're a great way to enjoy the taste of basil all year long.
To use immediately: Add the pine nuts and the Parmesan cheese if you choose.
To freeze: Spoon the pesto into ice cube trays, seal in plastic wrap, and freeze for 24 hours. The pesto can remain in the trays or removed and stored in glass jars in the freezer.
Frozen pesto cubes can be added to stews, pasta sauce, egg dishes, etc. They're a great way to enjoy the taste of basil all year long.