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    Communities > Forums > Recipes
    Forum: RecipesReplies: 12, Views: 352
    AuthorContent

    critterologist

    critterologist
    Frederick, MD (Zone 6b)

    July 18, 2006 5:32 AM

    Post #2518245

    Pesto recipes were just requested over on the herbs forum... I figured I'd post my 2 favorites over here and then put a link on the herb forum thread... I know I've posted these before, but have no idea where! LOL

    Please add your own recipes or suggestions! Also, let us know how you use pesto. I have a lot of basil out there!

    I like to freeze pesto (without salt, but I do add the cheese). If you put it into ice cube trays, you can pop out the frozen cubes and store them in a freezer bag. Actually, you can freeze other herbs in a similar fashion -- mince in your food processor, add a little olive oil (oil seems to be a good buffer for preserving the flavor), then freeze in ice cube trays -- it helps to note that you started with 2 cups of oregano leaves, say, and ended up with 8 cubes, so you can write "1 cube = 1/4 cup fresh oregano" on the bag.

    Pesto Sauce from The All New All Purpose Joy of Cooking (critter's notes in parentheses)

    2 cups loosely packed fresh basil leaves
    1/3 cup pine nuts (I also like to substitute cashews, almonds, or even walnuts)
    2 medium cloves garlic, peeled (4 wouldn't hurt)
    1/2 cup grated Parmesan cheese

    Process the above ingredients to a rough paste in the food processor.
    With the machine running, slowly pour through the feed tube:


    1/3 cup extra-virgin olive oil

    Sauce should be a thick paste. If it seems dry, add a little more olive oil.

    Season with salt & ground black pepper to taste. Use immediately or store in a covered
    glass jar in the refrigerator for up to 1 week (or freeze as suggested above).

    Thumbnail by critterologist
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