Pesto
Print recipe| Serves | Makes 2 cups |
| Inspiration | Silver Palate |
Ingredients
- 2 Cups packed fresh basil leaves
- 4 Good sized garlic cloves (peeled and chopped)
- 1 cup olive oil
- 1 1/4 Cups freshly grated Parmesan cheese
- salt and freshly ground pepper (to taste)
Directions
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Wash the basil and pat dry or use a salad spinner  | |
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Combine the basil and garlic in the a blender or bowl of a food processor and chop.  | |
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Leave the motor running and add the olive oil in a slow, steady stream.  | |
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Shut the motor off, add the cheese, a pinch of salt and a liberal grinding of pepper.  | |
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Process briefly to combine, then scrape out into a bowl and cover until ready to use. If you cannot use it all in the foreseeable future, then scoop it into a clean ice cube tray, cover lightly with plastic wrap and freeze  | |
| When frozen, move the pesto cubes to a zip lock bag or plastic container. You can use it a cube at a time in anything that requires pesto. You can easily cut the cubes in half, since they are so full of oil, they will cut even when frozen. | |