A few weeks ago I picked up my food bag and what did I find? Fresh basil. What in the world do I do with fresh basil? I made soup and put a little bit of it in the soup, but after that I didn’t know what to do. The result? It went bad.
This time when I picked up my food bag there was more fresh basil. With a little help from my friends I decided to make pesto. I wasn’t sure how it would turn out or even how it would taste, but I think that it worked out well.
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Special equipment needed: A food processor
I didn’t really measure two cups of basil, I just used the whole bunch that I had. I also didn’t use nuts because I put some of the pesto in a macaroni casserole that I made for a potluck and wanted to avoid nut allergies. I didn’t add any pepper and just a pinch of salt. I also just used my blender. It worked great, so don’t worry if you don’t have a food processor.
As I re-read the method of the recipe I didn’t really follow that either! I put in the basil and added the oil, minced garlic, cheese, and pinch of salt and blended it together. It didn’t seem to make a difference they way I put it together.
It was suggested to put the pesto in an ice cube tray and freeze it so I did. The next morning I woke up and took out the tray. It was solid as a rock and wouldn’t come out! I asked a friend at church the best way to get it out. Really, why didn’t I think of what she said? I took her advice and ran the bottom of the tray over warm water and they popped right out. I individually wrapped them and then put them in a baggie. Now they are back in the freezer and ready to put in soups, sauces, and really anything I want to try it in!