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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