"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Young Pesto Recipe

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This recipe for Young Pesto, by , is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Celeste Paugel
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. walnuts
3 tbsp. chopped garlic
5 c. fresh basil leaves
(May substitute some spinach for greener paste)
1 tsp. kosher salt
1 tsp. fresh ground black pepper
1 1/2 c. olive oil
1 c. grated parmesan cheese

Directions:
Directions:
Place ingredients in a food processor. Process the walnuts and garlic for 15 seconds. Add basil leaves, salt and pepper. With the processor running, carefully and slowly add the olive oil. Blend until pureed. Add parmesan and puree for one more minute.

To make “pesto cubes,” put mixture into ice cube tray and pour a thin layer of olive oil on top. Once the cubes are frozen completely, take them out of the tray and store in a freezer bag.

Personal Notes:
Personal Notes:
Last summer, basil grew abundantly and our future daughter-in law, Caitlin Young, showed us how to make pesto.

 

 

 

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