Every chance I get I use homemade pesto to enliven dishes. especially something like this in dreary cold weather…
Homemade Basil Pesto
Bunch of basil leaves
1/3 of cup of pine nuts
2 garlic cloves, peeled
1/2 cup of olive oil
1/3 cup of freshly grated Parmesan-Reggiano cheese
Freshly ground black pepper
Salt
Pulse basil, pine nuts and garlic cloves in a food processor or blender. While the processor is running, add olive oil in a slow steady stream. Scrape down the sides of the processor. Add Parmesan-Reggiano cheese and black pepper and pulse. The cheese is salty so I do not add salt until the cheese is blended in. Taste. Add salt based on personal preference. Scrape down the sides and blend one last time.
I stopped buying store-bought long time ago because it’s easy to prepare and doesn’t have hard-to-pronounce ingredients. Basil is a seasonal herb so I make few cups during its peak harvest in the Summer and freeze it for year around use. Few ways to enjoy it is as a dip with toasted bread, a pasta sauce, with extra drizzle of olive oil it’s good for salad dressing and my favorite is to layer it on brie and bake it in the oven for eight minutes. Brie’s melty, ooey-gooey goodness pairs perfectly with the pesto.
Tuesday, November 25, 2008
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4 comments:
how do you feel about the whole freezing the pesto without the parmesan issue? my mom insists you have to do it this way and then add it once you defrost it but i am not convinced.
it's never been an issue for me. If I remember next time, I'll skip adding parmesan before freezing to see if I can tell the difference.
yay for pesto! this looks like a wonderful recipe, and I am saving it right now. thank you!
I love pesto too and your great wording.."green gold". That describes it perfectly!
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