Fresh Basil Pesto Recipe
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Category: |
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Ingredients: |
Ingredients: 2 C. Fresh Basil leaves, packed (you will blanche this in hot water quick to keep bright green color)
1/2 C. Romano or Parmesan-Reggiano Cheese- freshly grated
1/2 C. Extra Virgin Olive Oil (use the good stuff)
1/3 C. Pine Nuts (lightly roasted in toaster oven- do not burn)
3 Cloves of Garlic
Salt and Freshly Ground Black Pepper
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Directions: |
Directions:To Prepare Basil:
Boil water on the stove top....when boiling take your Fresh Basil and blanche it quickly in the boiling water (this will keep the color of your basil bright green, otherwise it will turn to a brownish color when exposed to air)
To Prepare Pine Nuts:
with toaster over or oven spread out pine nuts on a tray and put in oven to lightly roast--- do not burn it will carry the taste to the pesto. Pine nuts should be slightly brown...you have to watch them they turn fast once lightly roasted
Use a Food Processer:
Add all of the ingredients above (once basil is blanched and pine nuts lightly roasted) to Food Processer and blend it well.
I usually purchase the small single size ziplock bags or snack bags to put enough for two people in it and then store in freezer so its ready to use but you can use any size bag you would like.
Yield- makes 1 cup of Fresh Basil |
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Personal
Notes: |
Personal
Notes: This is from a friend, Mary Lesser, that lives in Peterboro, NH...at the end of the garden season I called her every year for her Pesto recipe. I made a bunch of this and then put it in small single use baggies and froze it so I always had it throughout the year
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