Garden Pesto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. tightly packed fresh basil leaves
1/2 c. olive oil
3 T. pine nuts or walnuts (be sure to mark, for allergies)
2 garlic cloves, salt to taste
1/2 c. grated Parmigiano-reggiano cheese
2 T. freshly grated romano cheese
3 T. butter, softened to room temperature
1 1/2 lb. pasta
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Directions: |
Directions:Briefly soak basil leaves in water. Swirl and let the leaves float to the top and the dirt sink to the bottom. Gently lift leaves from water and pat thoroughly dry with paper towels.
Put basil, olive oil, pine nuts, garlic, and an ample pinch of salt in the blender or processor, and process to a uniform, creamy consistency.
Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces. Distribute the butter uniformly into the sauce.
When spooning the pesto over pasta, dilute it slightly with a tablespoon or 2 of the hot water in which the pasta was cooked.
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: My kids will tell you of all the times they have picked black garbage bags filled with basil leaves and then sat for hours picking the leaves off the stems - sometimes watching movies, sometimes chatting with a group of friends. The Nuekom kids have helped us many times process our basil at the end of a garden season.
This pesto is great to have in the freezer. I put it in ice cubes or on flat baking sheet and break it in smaller pieces. I put it on pasta, pizza or in any dish calling for basil.
To freeze, make the sauce to the point before you add the cheeses and freeze it without cheese and butter in it. Add the cheese and butter when it is thawed, just before using.
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