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08-08-11, 09:11 PM #1
We have a great crop of genovese basil this year.
This is a ten foot row of bushy happy basil!
I cut the sides and the tops that were starting to flower.
You can use any fresh herb to make pesto. Most recipes cut the herb with parsley. We went full strength.
2 cups fresh herb leaves
2 cloves garlic
1/2 tsp salt
1/2 tsp black pepper
1/4 cup nuts (traditional is pine nuts, we use almonds)
1/4 cup parmesan cheese (there is a debate as to add or not if you are freezing. We have done both and do not see any difference)
In your food processor, add leaves first then rest of ingredients on top except olive oil.
Place processor top on, turn on and drizzle olive oil until paste starts to form. Turn off and scrape down sides. Place top back on, turn on and drizzle more olive oil in until desired sauce forms.
Bagged and ready to freeze.
To Live Is To Eat
IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24
And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's
There are no stupid questions, just stupid people asking questions.
Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon
We were all born wild. It was up to our parents to domesticate us.
08-08-11, 09:15 PM #2
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