Thursday, July 7, 2011

How to Make Fresh Pesto

The basil is ready!  Are you? :)
 Reba's Pesto Recipe....adapted from the Moosewood cookbook....

6 cups fresh basil leaves (packed cups)
2/3 cups organic olive oil
2/3 cups fresh parmesan cheese
6-8 large cloves of garlic

Put the basil and garlic into a food processor and process until very finely chopped.  Add the oil and cheese and process just a bit more.  That's all!  It's that simple!  Add to pasta or pizza or chicken or fish for a delightfully, fresh summer flavor.

Variations:  You can add toasted pine nuts or walnuts to add a nice nutty flavor.  You can also substitute part spinach for the basil.  (really you can, and it still tastes great!)

To store the pesto...put into a glass jar, smooth out the top and add a small layer of additional olive oil.  This helps preserve the fresh green color and makes it last longer.  It should keep for up to two weeks in the fridge.  Pesto freezes really well too so go ahead and make a couple of batches for those winter days that are sure to come.  Enjoy!

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