Our pesto-day was a success, everything I’d hoped it would be. Bev brought two big bags full of fresh basil leaves, along with tomatoes and garlic cloves she’d just harvested from her garden that afternoon. Mom was here and, aside from mercilessly dissing my first (admittedly very weak) pot of coffee, was a lot of fun to be with. 😉 Bev’s pesto recipe was a little different than the one I posted in my previous entry:
- 1 1/2 cups basil leaves
- 1/4 cup nuts (I used walnuts)
- 2 cloves of garlic (if clove is large, use 1)
- 3/4 cup parmesan cheese (Calls for freshly grated, but I used canned, grated cheese
- 3/4 cup olive oil
Put nuts and garlic in food processor and run until incredients are finely ground together. Add basil leaves and process until ingredients form a paste. Add parmesan cheese and blend again, then add olive oil and blend until all ingredients are mixed really well. If the mix looks too runny for your taste, add a little more basil and give it another spin.Toss with cooked pasta and serve hot or cold with sliced tomatoes. 🙂
This shows you what we enjoyed, farfalle pasta and pesto. Those little pear tomatoes were wonderful dipped in pesto, too! I made a salad using some of the leftover basil leaves mixed with lettuce, and the rest of the basil I will probably dry (if I don’t get more parmesan cheese and make more pesto, LOL).
Pesto is so ridiculously easy to make, and it is so flavorful and worth the little effort it takes to make it. Last year it took me hours to make the same amount because I had only an upright blender to work with and it was next to impossible to mix the ingredients with it. The food processor we got for Christmas made it a breeze this time, though. What we’re not going to use right away, I put in zip-loc bags and flattened out for freezing. I like freezing it this way, because I can easily break a section of it off the frozen plank-o-pesto and put the rest back in the freezer.
Pesto will keep well in the refrigerator for a week or a little longer; it’s best to freeze what you don’t want to use in that time. Here’s a good pesto link with some recipes and history of this marvelous concoction.