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Welcome
to Cook’s Corner at California Gardens!
Basil Pesto
Basil pesto is the key ingredient to
my favorite fallback dinner plan. We make large batches of pesto
whenever we have basil and freeze it in ice cube trays -- one or two pesto
cubes is just enough for pesto pasta, or if you're feeling indulgent,
pesto cream sauce.
One large
bunch of basil leaves, stems removed, about 8 ounces
1/2 cup walnuts or pine nuts
1/4 cup freshly grated parmesan
1/4 cup extra virgin olive oil
salt and pepper to taste
Combine the
basil, nuts, and parmesan in the bowl of a food processor. Pulse
lightly and gradually add the oil until a thick paste has formed.
Add salt and pepper to taste. Use immediately or store in ice cube
trays for later use. Once pesto has frozen solid, remove from trays
and store in a freezer bag or other container.
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