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Pesto... in February??

...when Trader Joes is involoved  :)
...I bought three of their big packs of basil- probably about 2c. per pack...
Since pesto is really a simple process, with few ingredients, make sure you use high quality olive oil, pine nuts and cheese... it makes all the difference in the world!!

1c pine nuts, toasted (300 degrees for about 12 minutes)
8 cloves garlic
1c. high quality parmesan, finely grated (about 1/2 - 2/3 lb.)
6c. basil, washed and spun dry
8 T lemon juice, from about 3 lemons
1c olive oil
1 tsp salt
2 tsp black pepper
1/2 c water

Put first 3 ingredients into food processor (alternatively use a blender) & process until paste-y. Feed basil leaves through chute with processor/blender running, alternating with the lemon juice and olive oil until incorporated. Season with the salt and pepper and add water until mixed through.
Spoon into ice cube trays and freeze about 5 hours. Transfer to a freezer bag or tupperware and store up to 6 months (if it even lasts that long!!)  ...OR use right away, fresh from the blender!

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