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Pesto Recipe

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This recipe for Pesto is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lg cloves garlic, peeled
½ cup pine nuts
1 tsp salt
½ tsp fresh ground pepper
3-4 cups fresh basil leaves
½ lb. chunk parmesan cheese, roughly cut into chunks (Reggiano is best but any will do)
1 ½ cups olive oil (extra virgin is best)
Directions:
Directions:
Put all in food processor, using only ½ cup oil. Turn processor on and pour remaining oil in a steady stream while processor is running. (Can also be made in a blender).

Can be frozen for future use: freeze in quart freezer bags (putting a half batch of pesto in each bag). Stack them flat on top of each other and freeze. You can then cook a package of pasta, cut open one bag and 'bury' the frozen pesto in the hot pasta till it defrosts, toss and serve. Frozen cheese tortellini, frozen small cheese ravioli are good for a dinner or lunch. Fancy pasta shapes make a nice side dish, add whatever veggies you have on hand (snap peas, red peppers, cherry tomatoes, etc.)

BJ's is a good source for pine nuts, the packages at the grocery store are very expensive and very small. BJ's is also a good source for Parmesan (buy chunk Reggiano) and for Olive oil if you're making this in bulk (much less expensive).
Personal Notes:
Personal Notes:
Lisa: I grow basil in large pots on the deck, before the first freeze cut them all down and make batches of pesto to freeze. We always have dozens of bags of frozen pesto in the freezer to last the year. Great over tortellini for a fast pasta salad for a BBQ or gathering.

 

 

 

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