- 2 cups of packed basil
- 2 cloves of garlic
-1/4 cup of pine nuts (walnuts are delicious too - and more cost effective)
- 2/3 cup of extra virgin olive oil
blend all ingredients together (I use my food processor) until very very fine. store in refridgerator until used. yields 1 cup of pesto.
*** As the season for growing basil comes to an end, don't let your basil leaves go to waste. You can make pesto and pour into a muffin tin lined with saran wrap. Put in freezer until pesto has frozen then you can remove from tin. Keep in freezer and on a cold winter night when you are looking for dinner options, pull out a frozen packet of pesto to add as chicken/fish marinade or pasta sauce.
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