Sunday, July 17, 2011

Pesto Presto

Lately my garden has had a wonderful abundance of spicy globe basil, and what better to use it for than some nice green jars of pesto? I just love how versatile pesto is, we use it on pasta, potatoes, even pizza! (Chicken Pesto Pizza that is; a recipe that I can provide upon request :) Below I include my much used, and much loved recipe for canned, freezing Pesto.
You will need:  
1 cup pine nuts
4 cups fresh basil leaves, fimly packed
2 cloves garlic, minced
1 cup grated Parmesan cheese
1 cup plus 1 tablespoon extra-virgin olive oil
Make sure your fresh basil is washed, then spread the pine nuts on a baking sheet and toast in oven at 450°F until lightly browned.

Puree toasted pine nuts, basil, and garlic in a food processor or blender until smooth.

Add Parmesan cheese, processing just to blend. In a slow steady stream, add 1 cup olive oil through feed tube of food processor or lid of blender while machine is running.

Pour pesto into can-or-freeze jars, leaving 1/2-inch head space. Drizzle 11/teaspoons olive oil over pesto.
Seal, label, freeze.