Pesto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups fresh basil leaves, washed and stemmed
2 cups fresh spinach, washed and stemmed
2 T pine nuts or walnuts
2 (or more) cloves garlic
½ cup extra virgin olive oil (a very good quality olive oil can be substituted)
½ cup grated parmesan cheese
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Directions: |
Directions:Blanch the basil and spinach leaves in boiling water for 45 seconds. Drain and submerge in ice water. This keeps the color bright green. When the basil and spinach leaves are dry, place them in a food processor with the nuts and garlic and process until finely minced. DO NOT OVER PROCESS. With the machine running, add the olive oil in a slow, steady stream until the mixture is smooth. Add the cheese and process briefly. Place in portion size containers and store in the refrigerator or freeze until ready to use. |
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Number Of
Servings: |
Number Of
Servings:8 generous servings |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: This was a favorite of Joanna and Grant growing up, and Mema would make this for them over and over again. I actually make my pesto in my Vitamix (blender), which works out well as long as you blend carefully and do not over process. A variation to the recipe is to add fresh peas in place of some of the basil, omitting the spinach. I have not tried this, but have heard good reviews from others who have and like to live "on the edge".
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