Basil Pesto

This entry was posted in Basil High Summer Vegetables Recipes High Summer Vegetables Recipes and tagged basil pesto Deborah DeBord pesto recipe Stonebridge Farm on by
Basil Pesto
Yields 1
Slather pesto on sandwiches. Toss 1/2 cup with 9 ounces fresh pasta. Drizzle 1-2 tablespoons over pizza sauce before adding toppings. Add 1/4 cup to minestrone during last 10 minutes of simmering. If pine nuts are expensive, just about any nuts or seeds will do!
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Ingredients
  1. 2 cups gently packed, fresh basil leaves
  2. 3 cloves garlic, peeled
  3. 1/2 to 2/3 cup virgin olive oil
  4. 3/4 cup Parmesan cheese
  5. 1/4 cup pine nuts
  6. 1/2 teaspoon salt
  7. freshly ground white pepper to taste
Instructions
  1. Place basil and garlic in the bowl of a food processor.
  2. With the motor pulsing, drizzle oil slowly through the food tube.
  3. Process until ingredients are puréed.
  4. Add remaining ingredients and pulse a few times to blend.
Notes
  1. Pesto means "to pound" in Italian. If only once in your life, try this preparation with a mortar and pestle.
  2. Pesto freezes quite well and offers the memory of a summer's day on a wintry night.
  3. Freezing pesto in a covered ice tray for cubed portions ruins the tray for any other use, but the sacrifice is worth the pleasure.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/