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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pesto Recipe

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This recipe for Pesto is from The Hochberg Family Cookbook Project, 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:  
1 cup of packed basil leaves
1\2 cup grated parmigiano-reggiano cheese
1\2 cup flat leaf parsley leaves
1\4 cup tarragon leaves
3 tbsp pine nuts, lightly toasted and cooled
1 clove garlic
juice of 1 lemon
1\3 cup olive oil
salt
pepper
Directions:
Directions:
Combine basil, cheese, parley, tarragon, pine nuts, garlic, and lemon juice in a food processor. Puree and then scrape down the sides of the bowl. With the motor running, stream in the olive oil. Transfer to a small bowl and season with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
Depends on its use!
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
When my garden starts pumping out the basil, I make bowls and bowls of this pesto. To freeze- put the pesto in ice cube trays, cover with a very thin layer of olive oil, and place saran wrap directly on top of oil. Then put the trays inside plastic freezer bags and into your freezer. It will last for a year, and is so convenient for the winter months!

 

 

 

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