Pesto Presto!

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Here’s another garden favorite- hopefully you’re all still harvesting!

 

 

 

 

 

 

 

 

 

 

 

 

This recipe comes from the Better Homes and Gardens New Cook Book and can also be found on their website here.  It is super yummy and although I haven’t figured out exactly how much it costs, I’m sure it’s cheaper than buying pesto, especially if you grow your own basil.  Here’s the recipe with my own comments in parenthesis.

Homemade Pesto

1/4 cup olive oil or cooking oil

1/2 cup chopped walnuts and/or pine nuts

2 cups firmly packed fresh basil leaves

1/2 cup grated Parmesan or Romano cheese (or you could leave the cheese out like I did.  Still yummy.)

4 cloves garlic, peeled and quartered

1/4 teaspoon salt

Black pepper

In a food processor bowl or blender container combine oil, nuts, basil, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary.  Add pepper to taste.  If you’re not serving the pesto immediately, divide it into 3 portions. Place each portion in a small airtight container and chill for 1 to 2 days or freeze for up to three months.

Super yummy and super fast! Pesto is great on pasta, bread with cheese and tomato slices, baked potatoes, or stirred into mayonnaise for a stellar chicken or pasta salad.  I love that it can be frozen so I can enjoy that basil taste any time of year!

Homemade pesto on baguette slices topped with mozzarella cheese and garden tomatoes

 

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One response »

  1. Pingback: Chicken and Spinach Pesto Lasagna | Nurturing Joy

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