I love pesto. Brilliant green, creamy, fresh tasting and spicy, it’s my very favorite pasta sauce (which is saying something!). I make it all summer long, using up my fresh basil from my garden. It’s great with pasta, in sandwiches, on eggs, on chicken, on steak- I love it so much I have tried it with pretty much everything.
If you make a ton, you can freeze the extra in an ice cube tray then put the cubes in a freezer safe bag for long term deep freeze storage. I do that at the end of the basil season so I can enjoy delicious pesto thought fall and early winter.
4-5 whole cloves of garlic
2 cups fresh basil (picked from stems)
1/2 cup toasted walnuts
1/4 cup pecorino romano cheese
1/4 cup parmiggiano reggiano cheese
1/4 cup olive oil
3-4 pinches of salt (to taste)
In a large food processor, mince garlic cloves. Add the basil, nuts, cheese and oil, and blend until smooth. Add salt and pepper to taste. Thin out with additional oil as needed. Enjoy!
Post a Comment