Making Basil Pesto :: A Receipe For Making Basil Pesto

This year we've planted basil specifically for making basil pesto & I though it might be a great idea to share the process and receipe with you. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, but we often use Romano because it has a stronger flavor. Most basil pesto recipes call for pine nuts but you can easily substitute walnuts.

Fresh Basil Pesto Recipe (Makes 1 cup)

INGREDIENTS

• 2 cups fresh basil leaves, packed (Wash and pat the leaves dry)
  
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  
• 1/2 cup extra virgin olive oil
  
• 1/3 cup pine nuts or walnuts
  
• 3 medium sized garlic cloves, minced
  
• Salt and freshly ground black pepper to taste
  
• Special equipment needed: A food processor
  

METHOD

• Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
  
• Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
  

STORAGE

• Fresh pesto doesn't store for as long as the stuff bought in the small jars. It will keep (as is) for about a week in the fridge.
• If you want to store it for a little longer, pop the pesto in an airtight container and cover the top with a little olive oil (so it doesn't brown). Keep it in the fridge.
• Alternatively, if you are like us and have a fair quantity of basil, you might want to freeze the pesto you make. If you do, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

ENJOY!!!!!