We eat a lot of pesto. It's a magical blend of ingredients that can tie together a variety of ingredients. Pesto gets its name from the same origin as pestle. Pesta is Latin for to pound or to crush.
This evening I made my second batch of pesto with basil from the yard. Now that we have some heat the basil plants have definitely come to life.
Pesto is so easy to make and it freezes well so you can just "make and freeze" and enjoy your pesto all year.
The ingredients are simple:
Basil - Freshly picked, washed, and thoroughly dried. Two handfuls of leaves is good.
Garlic - 3-4 cloves, minced.
Pine nuts - 1/3 cup. Buy a big bag at Costco and keep it in the freezer. It keeps well and because of its high fat content you can throw frozen nuts right into the food processor. You can play with other nuts as well - walnuts, cashews, etc.
Cheese - Parmesan or Romano work best.
Salt and pepper - to taste.
Olive oil - Use only high quality olive oil.
If you look online you'll see a lot of variations: lemon juice, add a tablespoon of sugar, etc. Be creative.
Throw all ingredients except olive oil into a food processor. Pulse it enough to break it down into a meal. Then turn it on and slowly add olive oil until you reach your desired consistency. Taste and adjust as needed.
Monday, June 29, 2009
Basil Pesto
We eat a lot of pesto. It's a magical blend of ingredients that can tie together a variety of ingredients. Pesto gets its name from the same origin as pestle. Pesta is Latin for to pound or to crush.
This evening I made my second batch of pesto with basil from the yard. Now that we have some heat the basil plants have definitely come to life.
Pesto is so easy to make and it freezes well so you can just "make and freeze" and enjoy your pesto all year.
The ingredients are simple:
Basil - Freshly picked, washed, and thoroughly dried. Two handfuls of leaves is good.
Garlic - 3-4 cloves, minced.
Pine nuts - 1/3 cup. Buy a big bag at Costco and keep it in the freezer. It keeps well and because of its high fat content you can throw frozen nuts right into the food processor. You can play with other nuts as well - walnuts, cashews, etc.
Cheese - Parmesan or Romano work best.
Salt and pepper - to taste.
Olive oil - Use only high quality olive oil.
If you look online you'll see a lot of variations: lemon juice, add a tablespoon of sugar, etc. Be creative.
Throw all ingredients except olive oil into a food processor. Pulse it enough to break it down into a meal. Then turn it on and slowly add olive oil until you reach your desired consistency. Taste and adjust as needed.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment