Pesto

 

We just made pesto for the first time in five years. We're not sure why the long hiatus. But we're so glad to be back working with big, meaty basil leaves and handfuls of smooth pine nuts. It still amazes us that we can throw six ingredients into a food processor and get this fresher than fresh, garlicky, cheesy, nutty sensation.

This classic recipe makes quite a bit. Perfect for a big pasta meal or for freezing to eat later.

Rating: 1/4 assed

Here's what you need and how you do it

2 cups fresh basil leaves, washed and patted dry

2/3 cups romano, pecorino or parmesan cheese, grated (save yourself a ton of trouble and buy pre-grated)

1/3 cup pine nuts

2/3 cup extra virgin olive oil

2 garlic cloves

Pinch of salt

Mix all ingredients in a blender or food processor. (We use a Cuisinart Mini Processor and it works really well.) Let stand for an hour or so before serving. Store in refrigerator.

For a printable version of this recipe, click here.

Comments

[BOSSY]

Yeah, what took you people so long? Hehehe. Yum.

[MommyTime]

Want a freezing tip? Put the leftovers into ice cub trays, freeze solid, and store the cubes in a freezer ziplock bag. Then, you can pull out just what you need to thaw on any given evening. This is perfect if you grow your own basil in summer and have a VAT of pesto sometime in late August when the plants all have to be harvested before going to seed.

[Half Assed Kitchen]

Thanks, MommyTime. Freezing in ice cube trays is, indeed, a great way to save pesto for a later time. Then you're not stuck buying out-of-season basil at the grocery store.