Friday, September 23, 2011

Pesto

I love making pesto! It's quick, easy, and wins the heart of any man!

What is pesto? I'd a wonderful tasty sauce of basil, cheese, nuts and olive oil! According to Wikipedia (because you should believe everything they say! Note my sarcasm) pesto originated in Genoa in the Liguria region of northern Italy.

Pesto
  • 32 basil leaves
  • 1/2 cup pinenuts (you can also use walnuts)
  • 1 cup Parmesan cheese
  • A couple of fresh sprigs of parsley (if you have on hand, don't buy just for this)
  • 3 cloves of garlic
  • 3/4 to 1 cup of Extra Virgin Olive Oil (EVOO)
In a blender or food processor, process all ingredients. I recommend starting with 1/2 cup of EVOO. I generally find that 3/4 cup is perfect. Serve on top of pasta, chicken, fish, sandwiches, etc.

Leftovers? Pesto can easily be frozen and thawed for a future use. You can make single servings of pesto in an ice cube tray. Freeze pesto in each tray and when frozen, place single servings in ziplock bags in the freezer.  One pesto ice cube is the perfect amount for one person.

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