6.30.2012

Pesto

from The Gourmet Cookbook

Just made the first batch of this for the summer. I like to make several batches, freeze in ice cube trays, store in plastic bags in the freezer, and use a few cubes at a time all winter for sandwiches, pizza, omelets, pasta, gnocchi...

3 large garlic cloves
1/2 C pine nuts
2/3 C coarsely grated Parmesan
1 t salt
1/2 t ground black pepper
3 C loosely packed fresh basil leaves
2/3 C e-v olive oil

Put all but oil in food processor. Process until finely chopped. With motor running, add oil, blending until incorporated but not completely smooth.

Use immediately, or refrigerate up to a week with surface covered in plastic wrap, or freeze for up to a year.




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