07 September 2012

Basil Pesto

All the lovely basil in my garden gave itself to one final, worthy cause.
Garden basil makes me extremely happy...
And look at what a pile it made when I picked it!
Clean the basil and pick off the nice looking leaves.
Then toast some walnuts (med-high heat for about 10 minutes until lightly browned).
 Throw your ingredients (toasted walnuts, oil, garlic, basil) in a food processor.  Chop to desired texture.
Now the fun part.  Since I made a crapload of pesto, I froze it in serving sizes.
Don't worry about the color when it freezes.  Normally oil starts to look milky when frozen.
Pop the cubes out and put them in a bag.  These will keep for a few months in the freezer.  Use pesto with spaghetti noodles (or squash), or for meats - especially on the grill.  Use to add lots of flavor!

Basil Pesto

  • 2 cups packed basil leaves
  • 1/4 cup extra virgin olive oil
  • 1/2 cup toasted walnuts
  • 2 cloves of garlic
1.  Put everything in the food processor and process to desired consistency
2.  For storage for future use, fill an ice cube tray with pesto
3.  When frozen, pop out the cubes and put them in a freezer bag and return them to a freezer.

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