Wednesday, September 16, 2009

Fresh Basil Pesto

2 c. fresh basil leaves
3-4 cloves garlic
1/2 c. - 1 c. olive oil
3/4 c. frozen grated parmesan cheese
salt & pepper to taste

In the food processor pulse garlic and basil leaves until broken. You do not want them completely processed just broken slightly. Add in frozen cheese. *You do not want thawed cheese as it will get warm during processing and clump on you, so make sure it is frozen. You can also use can grated cheese if desired as a substitution. While processor is on, drizzle in some of the oil. You will want to scrape down the sides of the bowl as needed. Taste periodically and season with salt and pepper to your desired seasoning. Continue to process and drizzle oil in until you have smooth, creamy texture. Be careful not to add in too much oil as you do not want it soupy.

Serve over pasta, with pita chips, on bruschetta. Store leftover sauce in the icebox. Pesto also freezes nicely. So use those fresh summer herbs now and then pull out a batch of pesto from the freezer and enjoy it during the winter.

Click HERE for printable recipe

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