Tuesday, April 23, 2013

Basil Pesto

Chef Gaby showed me how to use the abundance of basil I had.  I'll never buy pesto in a jar again!

Basil Pesto

All ingredients are approximate and be changed up to suit your taste!  Double, triple or quadruple to make extra to freeze.

2 ounces fresh basil
1/2 cup olive oil
2 Tablespoons pine nuts (we used and prefer macadamia nuts)
1 clove garlic
1/2 cup grated Parmesan cheese
2 Tablespoons grated Romano cheese
salt, as needed

Throw all of your ingredients except salt into a food processor and whiz away. 
Scrape down sides as needed to be sure it all gets incorporated.  Taste as you go and add salt as needed.  The cheeses have a fair amount of salt in them.
Store in a jar in the fridge to use.  It will darken on top but it is still tasty. 
Freezes great too.  Scoop into an ice cube tray.  After they are frozen pop them into a freezer bag or vacuum sealed bag for use later.
During harvest I use our pesto for quick spicing up of my homemade marinara sauce.  To use in pasta: Cook some ravioli, gnocchi, or favorite pasta shape.  Drain but leave a little pasta water on them.  Add some pesto.  Stir, then sprinkle with Parmesan.  The little one calls this "green pasta."

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