Wednesday, September 05, 2007

Making Pesto

Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese. I like the stronger flavor of Romano. Most basil pesto recipes call for pine nuts but you can easily substitute walnuts.

If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

If you are using walnuts and they are not already chopped, pulse them a few times in a food processor. Combine the basil in with the nuts, pulse a few times more. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

What a delicious way to use all the extra basil still growing at the end of the season.


Bea Kunz


Stacey said...

MMMMM! Thanks Bea!

Jeanie Marshall said...

Hi Bea,

I love pesto. This is a wonderful recipe. I remember many years ago I owned a book totally devoted to pesto recipes. I tried many of them, and never found a loser in the bunch! It's quite amazing how easily you can exchange ingredients and still have a yummy concoction.

Make it a Yummy Day!