simple is beautiful

Pesto

Monday, October 12, 2009

Fall is upon us and the basil in our garden won't be around once the cold weather arrives.  Pesto is wonderful when it is fresh ~ fresh from frozen is even better than store bought.  Here is my favorite pesto recipe...




Pesto
large bunch fresh basil
3 medium garlic cloves
small handful raw pine nuts
3/4 cup Parmesan freshly grated
few tablespoons good olive oil
Kosher salt to taste

Combine all ingredients in food chopper/processor.




Scrape and grind until well mixed and cake-like.  Sprinkle in a little bit of Kosher salt.  Grind again.




Remove from processor and shape into a cake in a small bowl.  Cover with a olive oil.  Store in fridge or eat immediately mixing oil in before serving.  Use as a spread on a sandwich, with crackers, soup, or on pasta.

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