Thursday, July 1, 2010

Pesto from Scratch

In the summer, I usually have a bumper crop of basil, which makes delicious pesto.

Start with 4 cups loosely packed fresh basil, 6 garlic cloves, 1/4 t. salt, 1 cup shredded Parmesan cheese, 1 cup toasted pine nuts, and 1 cup of olive oil.
I usually just toast the pine nuts in a skillet until they are golden brown. I process all of the ingredients in my food processor until smooth, occasionally stopping to scrape down the sides.

Then I spoon the pesto into ice cube trays and freeze until solid. After that, I pop them out and store in a freezer bag.
I love using the pesto on pizza or in pasta sauces. It has such a fresh flavor.

1 comment:

Our Little King-dom said...

What a great idea to freeze it! I normally make 2 pesto meals in a row so I don't waste the delicious-ness. I'm so trying this next time. Thanks for the tip!