It's the most wonderful time of the year. Harvest, that is. Sara and I had our annual pesto day yesterday. We got four batches done and then ate it for lunch. Here's the recipe.
2 cups Firmly Packed Basil Leaves
10 peeled Garlic cloves
3/4 cup Olive Oil
1/4 cup Pine Nuts
1 cup Grated Parmesan Cheese (the real stuff)
1 tsp Salt
1 tsp Pepper
Combine all in food processor. Freezes well in ice cube or mini-muffin trays lined with Saran Wrap. Add to hot pasta, mayonnaise, cream cheese, or vinaigrette. Add to 1/4 cup heavy cream for creamy pasta sauce. (Add
Vitamin C tablet to retain bright green color.)
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| Sara cleaning the basil leaves. |
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| Cleaned and ready to become delicious. |
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| Grind the leaves with the garlic first. Then add your olive oil in a slow stream with the motor running. |
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| Next, add cheese, pine nuts, salt, pepper, and Vitamin C tablet and process until smooth. |
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| We like to line mini muffin trays with plastic wrap, freeze, and then complete wrapping them and store in a ziplock. Just defrost on the counter in a bowl to use. |
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| Here is our lunch- Farfalle with pesto with a fresh-picked tomato-feta-basil salad. It was so mmmmmm. |
