Monday, August 27, 2012

Simple Pesto

If your garden is anything like mine, you're looking for something to do with a ton of basil right about now....

2 cups fresh basil leaves, packed
1/4 to 1/2 cup walnuts or pine nuts (learn how to soak your nuts)
2/3 cup extra-virgin olive oil (make sure your olive oil is real!)
1/2 cup pecorino cheese, grated
2-3 cloves of garlic, more if you like a strong garlic flavor
Sea salt, pepper

How To:
Combine all ingredients in your food processor until fully incorporated and smooth.

Comments: Officially OK in the freezer for 3 months. In reality, I will use mine throughout the winter. with fish, chicken, rice, gnocchi, your favorite whole grain pasta, etc.

Also, for the no-fuss method (recommended!), do the following:
Stuff mostly basil, followed by a little nuts and a little cheese and a your garlic in a food processor with salt and pepper. Drizzle with olive oil, pulse until mixed. The end! Serve.

Try using your pesto in this recipe for Pesto Potatoes, Pesto Sourdough Crackers, and/or potato gnocchi.

To freeze: transfer pesto to a sealable container, cover the surface of the pesto with a layer of olive oil or plastic directly on top with the air pressed out, seal the container, and freeze.

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This post was part of Just Another Meatless Monday.

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