31 August 2012

How to make Pesto

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Pesto is such a staple in my cooking, and with my basil growing out of control it is the perfect time to make a batch and trim my herbs back.

I usually try to make a large batch of basil at a time, and then freeze cubes of it for use later on.  In the refrigerator it will last a couple weeks, but frozen it can last several months.  I put my extra pesto into little ice cube trays and then store the cubes until I need some for a dish.  Pull one out, throw it into the sauce pan, and voila!  Instant awesomeness. 

basil
basil lemon

The Shopping List:
  • 2-3 oz fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1/2 cup olive oil
  • 1/4 teaspoon sea salt
  • juice of one small lemon
  • 1 garlic clove

garlic
pesto

The Method:

In a food processor or blender, combine all ingredients and pulse.  If you like the texture, particularly of the pine nuts to be a little bit more noticeable, give them a few less pulses.  If you are like me and want it all smooth, just blend that little bugger until it is yelping for glory.

A pesto's happy yelp is a very important step in this recipe.

Enjoy!

pesto

pesto


4 comments:

  1. looks so healthy & delicious...mouthwatering!

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  2. I love homemade pesto, and your gorgeous photos make it look even better! I've been freezing pesto this summer in 2oz freezer containers (meant for baby food), which seems to be just the right amount for most meals that I make.

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  3. frozen cubes!!! such a great idea :)

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  4. Love Love Love the idea of the little cubes...what a great idea.

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