Saturday, October 1, 2011
Weekend Cooking: Pesto
I don't actually measure anymore, but here is the "gist" of the recipe I love and use all the time:
2 C. packed basil leaves (I use enough to fill my food processor bowl)
3-4 cloves of garlic
3 Tbsp. of pine nuts or walnuts
1/3 C. Olive Oil
1/3 C. Parmesan (Or Parm/Reg mix)
Pulse together the garlic and basil leaves to get a basic chop going on the two. Open the food processor and add your nuts, olive oil, and Parmesan. Pulse it all together to make a thick paste. If it's really too thick, add a touch more olive oil. If it's too thin, add a little more cheese or basil leaves.
To reuse them, you can either put them in the pan you're making your pesto sauce to let them thaw (I never microwave these) or I just pop them in my sauces and soups frozen. These are great in any spaghetti sauce or tomato-based soup like minestrone. I also love to heat up a little cream, add Parmigiano Reggiano cheese and a couple of these pesto cubes. This is definitely NOT diet food, but it makes an amazing, creamy pesto sauce.
For more weekend cooking, go to Beth Fish Reads. You'll find all sorts of great food-related posts and recipes!