I suppose this week is a lot of preserving recipes. I’m sorry if you aren’t busy with this yourself. I’m probably boring you to tears. But this is my life at the moment and so I’m going to blog it!
We love this basil pesto. It’s the one I used for this recipe. Oh, this one, too. I even have another recipe written up using it. Just haven’t gotten around to posting it. So many things to document these days!
Adapted from Simply in Season, page 163
1 cup (2 oz) packed fresh basil leaves and tender stems
1/2 cup (1 1/4 oz) packed fresh parsley leaves
2 medium cloves garlic
1/3 cup (1 1/4 oz) walnut pieces
1/2 cup (1 1/4 oz) freshly grated Parmigiano Reggiano Cheese
1/2 t salt
1/2 cup (3 3/4 oz) olive oil
Put everything in a food processor (1 batch fits in a mini) and puree until the herbs are just in tiny bits. It won’t get completely smooth. Use immediately or freeze in ice cube trays. Pop out the frozen cubes of pesto and store in a bag or jar in the freezer. Keeps about a year.
Yield: about 1 cup