Pesto is a phenomenally flavorful sauce or spread for all kinds of pastas, toasts, vegetables, and proteins. This recipe is from my beloved Mamabird, who introduced me to this for the first time. She liked to divide it into 1/4 cup portions to freeze and use as she desired.
Ingredients
2 cups fresh basil leaves
1 clove garlic
3/4 cup walnuts
1/2 cup parmesan, cut into small chunks
2/3 cup olive oil
salt & pepper to taste
Directions
Place basil leaves, garlic, walnuts, and parmesan in food processor. Secure lid and pulse for approximately 90 seconds, then increase speed to high for approximately 10 seconds, until mixture is fully blended and has a finely minced texture.
Add olive oil, salt & pepper to mixture.
Serve immediately or store in refrigerator. Set out at least 15 minutes before using to allow olive oil to return to room temperature. Pesto will keep for about a week in the fridge, 6 months in the freezer.
You can absolutely do this the old fashioned way with a mortar & pestle, but for this recipe especially, the food processor speeds up the process and makes it a little less messy!
And yes, I know I should trim the blooms off my basil plant, but every day I see the honey bees going for it and I don't have the heart to deprive them of something they're seeking out on our little balcony.
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