Pesto.
July 14, 2009
This past weekend, we picked a few bushels of basil from the garden, and made several batches of pesto that we hope will last us a long time! Many of you inquired about my husband’s pesto recipe. Here it is:
2 cups fresh basil (packed down)
1/2 cup Parmesan cheese
1/2 cup olive oil
1/3 cup pine nuts
2-3 garlic cloves
salt/pepper
1. In a food processor, PULSE the basil, pine nuts and garlic.
2. SLOWLY add the olive oil while it is mixing in the blender
3. Add the parmesan cheese
4. Mix thoroughly and dash in salt and pepper to taste
5. Keep refrigerated or freeze
6. TIPS ON FREEZING: freezing in ice cube trays creates portion size cubes perfect for spreading on sandwiches and salads. After they are frozen in the trays, transfer to a freezer bag for freshness.
Bon Appetite!
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September 4th, 2009 on 10:02 am[...] can’t tell you how excited I was when I found this Fresh Pesto recipe at Sarah Jane! It was so nice of her to share her husband’s recipe in just a few simple [...]
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You should try out artichoke pesto, I just had it for the first time last week and I am in love.
I’m addicted to homemade pesto!
this is really a good idea! wonder how long can we keep the pesto if it is just refigerated and not frozen?
by the way, hello from hong kong. i\’ve been following your blog for a while. : )
Yummy! Thanks for the recipe. I am growing basil this year and wondering what to do with it besides using it on pizza and in spaghetti sauce. Can’t wait to see more pictures of the baby! Take care.
Fresh pesto is the best! Thanks for the recipe!!
I love this recipe! I’ve been on the hunt for a good Pesto recipe and I think this is it! I’m so excited that you shared, I’m going to do a Blogpost at http://www.chickiedee.com/blog on it and link it back here. Thanks for sharing!
[...] can’t tell you how excited I was when I found this Fresh Pesto recipe at Sarah Jane! It was so nice of her to share her husband’s recipe in just a few simple [...]