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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- 2 cups gently packed, fresh basil leaves
- 3 cloves garlic, peeled
- 1/2 to 2/3 cup virgin olive oil
- 3/4 cup Parmesan cheese
- 1/4 cup pine nuts
- 1/2 teaspoon salt
- freshly ground white pepper to taste
- Place basil and garlic in the bowl of a food processor.
- With the motor pulsing, drizzle oil slowly through the food tube.
- Process until ingredients are puréed.
- Add remaining ingredients and pulse a few times to blend.
- Pesto means "to pound" in Italian. If only once in your life, try this preparation with a mortar and pestle.
- Pesto freezes quite well and offers the memory of a summer's day on a wintry night.
- 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/