mmm.......pesto! from allllll of the basil in the garden, there were 4 batches of pesto made today. i hope that it lasts for awhile. however, the bad breath that the garlic gives you can go away anytime now. yuck.
i'm pretty sure that my hands will smell like basil for a week.
4 comments:
I would like for you to post your pesto recipe.
ThankYouVeryMuch.
Sincerely,
Your friend,
Kylee
Fresh Basil Pesto Recipe
Ingredients
* 2 cups fresh basil leaves, packed
* 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
* 1/2 cup extra virgin olive oil
* 1/3 cup pine nuts or walnuts
* 3 medium sized garlic cloves, minced
* Salt and freshly ground black pepper to taste
* Special equipment needed: A food processor (Check Amazon.com's sale on Cuisinart food processors.)
Method
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
YUM! Good call on the request to post the recipe! :)
I have never made homemade pesto, but I love the stuff. Would you say that 1 cup is not enough, too much or the perfect amount for a pound of pasta?
One cup made enough pesto for at least 2 heaping servings of pasta (and i didn't eat half of mine) and also i saved about 1/2 of the amount that it made - which would be sufficient for at least 2 more heaping servings.
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