Friday, June 11, 2010

Pesto

Pesto

This herby sauce tastes of fresh basil and has a spicy note of garlic. It can be used as a sauce for pastas and pizzas, or as a spread for sandwiches.

This recipe adapted from the recipe included in the beautiful basil article that is posted at allrecipes.com:

Pesto

1/2 c tightly packed fresh basil leaves
4 cloves garlic (minced)
1/4 c olive oil
1/4 c parmesan cheese (grated)

1. Place the basil, garlic, and olive oil in a food processor and blend until everything is finely chopped. Add the parmesan cheese and process until everything is smooth.
Notes:
  • Store your pesto in the fridge with some plastic wrap pressed down on the surface of the sauce. The plastic wrap will keep the sauce from turning brown. Pesto will keep fresh this way for four or five days.
  • You can also freeze pesto for up to 6 months. I freeze it in tablespoon sized portions, which is the perfect amount to top one bowl of pasta.

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