Although I am enjoying the hints of fall that have started popping up, I am trying to savor the last bits of summer...One way to savor summer...turn your basil into pesto!
Plus my once lush basil was looking pretty sad so I figured I better use it before I lose it!
I planned on sharing a pesto recipe with you, only to realized I pretty much shared the same recipe already...It just comes out better due to some tips from Erin so I didn't realize it was basically the same. I'll re-share anyway. : )
Pesto
from the Joy of Cooking
Ingredients:
2 Cups loosely packed basil leaves
1/2 cup grated Parmesan
1/3 cup pine nuts (or other nut)
2 medium garlic cloves
(my last recipe called for 3, which is kind of too much! sometimes
I even do more like 1.5 garlic cloves if they are large)
salt and pepper to taste
1/2 cup olive oil
Directions:
Combine basil, parmesan, pine nuts, and garlic, salt and pepper in the food processor. Start the machine, let it chop for a few seconds and then slowly add the olive oil. I think this is the key to getting a better, more fine consistency, which is what I had always struggled with. So Erin thank you for that tip, my pesto is much improved!
This time around I only did a half batch since I could only get about 1 cup of good leaves from my sad plant.
Once made, I like to portion in small tupperwares and freeze, that way I can take them out one dinner at a time. : )
happy to help : )
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