Basil pesto
Nothing says summer to me more than fresh basil from the garden. I'm fortunate that the deer don't seem to bother it in my garden, so I have lots to use. I add fresh basil to my salads and omelets and to make an Italian Caprese salad, but my favorite use is for pesto. I manage to put some in the freezer to use throughout the winter. It's a terrific addition to soups. This recipe is an adaptation to a recipe from Sheila Lukins.
| Recipe makes | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Food processor |
| Ingredients |
|---|
| 2 cups basil leaves, washed and thoroughly dried |
| 4 cloves of garlic, peeled |
| 1 cup walnuts, toasted |
| 3/4 cup extra virgin olive oil |
| 1 cup grated Parmesan cheese |
| salt, pepper |
| Instructions |
|---|
| • Turn the food processor on. Add the garlic cloves through the top feeding tube. Process until the garlic is in small pieces. Scrape down the sides of the bowl. |
| • Add the walnuts and use the pulse function to chop the walnuts. Be careful not to overprocess and make walnut butter! Scrape the sides of the bowl again, if necessary. |
| • Add the basil leaves and process until the leaves are completely ground. |
| • Leave the motor running and add the olive oil in a slow, steady stream until incorporated. See picture below. |
| • Add the cheese and process until just combined. See picture below. Season to taste. |
| Variations |
|---|
| • Use Romano and Parmesan cheese. |
| • Use pine nuts instead of walnuts. |
| Storage |
|---|
| • Can be made a day ahead. Cover it by putting pastic wrap directly on top of the pesto. |
| • Can be made ahead and frozen in either small resealable bags or in ice cube trays. Once the cubes are frozen, put them in a resealable bag. This way you will be able to add a cube to a soup or thaw it in small amounts. |
Comments on this recipe?