2 cups of fresh basil
5-6 cloves of smashed or chopped garlic
1/2 cup chopped nuts (walnut or pine nuts are traditional)
3/4 cup olive oil
2-3 big pinches of salt
1 pinch black pepper
Put the basil and garlic in the food processor and pulse until it's chopped well and the garlic looks evenly distributed. Add in the chopped nuts. Turn on the processor and slowly pour in the oil until it emulsifies and is smooth. Add in the salt and pepper and give it a quick spin. Taste and edit if needed with more salt/pepper or oil. Pour into a prepared jar and refrigerate. Should keep for 3-4 months. Use over pasta (hot or cold), in salad dressings, to toss veggies in, in soup (tomato in particular), on pizza, or anything else where fresh basil is needed.
*Note, I don't put cheese in mine...that is because 1.) I'm lactose intolerant and I live with a cheese harlot who likes more cheese than I can digest and 2.) cheese goes bad so leaving it out lets the pesto last longer without preservatives. :)
I have been experimenting with pesto too. My favorite is arugula and almonds--you have to try it! Keep it in the freezer frozen in tiny jam jars for a super quick meal. Also mix basil with a small bit of olive oil and freeze in ice cube trays and keep in freezer bags. Great to add to pasta sauce, chicken, etc. to add a taste of spring/summer during winter months.
ReplyDeleteOOOh, I'll try the arugula and almonds for sure! Good tips!
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