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Thursday, September 25, 2008


I had never tried Pesto until 2 summers ago when I grew fresh basil, and ever since then I love Pesto sauces. Here is one that I have done, and Love it!

  • 1 cup walnuts or pine nuts
  • Coarse salt and ground pepper
  • 8 cups (4 ounces) lightly packed fresh basil leaves
  • 2 garlic cloves, coarsely chopped
  • 2/3 cup extra-virgin olive oil

  1. Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.
  2. Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.
  3. In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze. To freeze, spoon pesto into an ice-cube tray (2 tablespoons per cube); cover with plastic wrap. Freeze overnight, then transfer cubes to a resealable plastic bag; keep up to 6 months. Defrost pesto at room temperature, about 20 minutes (or at 30-second intervals in the microwave). Mash with a fork before using in recipes.
** I have also made this and added some parmesan cheese to the mix, and it tastes awesome!

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