Recently I have really come to love pesto. It is so versatile - both what you can put in it, and what you put it on. It is delicious on pasta, chicken, pork, fish, beef, sandwiches, vegetables, almost anything.
I didn't really measure as I made it, so excuse my "measurements"Basil Pesto
1 square cube of fresh Parmesan
1 small clove garlic
1 large handful (about 2/3 cup) basil
1/2 cup walnuts, toasted
Good extra virgin olive oil
Salt & Pepper
Place the Parmesan in the food processor and pulse until grated. Remove from processor. Place basil, garlic, and walnuts in processor and pulse until chopped fine. Turn processor on and drizzle olive oil in slowly through top until comes to the consistency of a thin paste. (It is important to use a good quality olive oil because this is a raw sauce.) Stir in Parmesan. Taste before adding salt and pepper - sometimes the saltiness of the cheese is enough.
This makes enough to top two servings of protein.
If you want to make a larger batch - follow recipe above except keep the Parmesan separate and add just before eating. Freezes great.
5 comments:
oh my heavens. That looks incredible!
You are right... pesto is so versatile. I have discovered that a few months ago.
yours looks yummy!
Thank you for this recipe! All the recipes I have use pine nuts which are just ridiculously over priced! Thank you for adding pennies to my pocket! (PS will a blender work for this?)
Savannah and Braden - I am sure a blender would work. Except, you might want to grate your cheese by hand. Other than that - for sure! Hope you ike it.
I have never made pesto, but I've had heard you can freeze it in ice-cube trays for safe keeping.
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