Basil Pesto
Pesto may well have humble beginnings, but its' long history speaks to its' lovely flavor and usefulness as a spread and sauce. It can be added to cream sauce or served on its' own. It is simple to make in either a food processor or with mortar and pestle. Try this classic basil pesto as a base for pizza instead of tomato sauce or spread on crostini. Pesto pairs wonderfully with meats, cheeses, grains and dairy making it a welcome burst of summer flavor at any meal. Freeze pesto or pack in olive oil and enjoy the height of summer flavor all year long.
Ingredients:
1 Cup Walnuts or Pine Nuts
8 Cups lightly packed fresh Basil leaves (4 ounces)
2 Garlic Cloves, coarsely chopped
Coarse salt and ground pepper
2/3 Cup extra-virgin olive oil
Directions:
- 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.
- 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.
- 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.
Helpful Hints:
- Freeze and Store: Spoon pesto into an ice-cube tray (2 tablespoons per cube) and cover with plastic wrap.
- Freeze overnight, then transfer cubes to a resealable plastic bag; keep cubes up to 6 months.
- Defrost pesto at room temperature, about 20 minutes.
- Mash with a fork before using in recipes.