Sunday, September 5, 2010

Homemade Pesto

Art grew basil in the garden. I used my friend Krystal's pesto recipe and made 4 cups of pesto this evening.

Here is the recipe. Super easy!!!

Basil Pesto
Adapted from Barefoot Contessa Back to the Basics
1/2 cup pine nuts
9 garlic cloves
5 cups of basil leaves, packed
1 1/4 cups of olive oil
3/4 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven for 350 degrees. Add the walnuts and pine nuts to a jelly sheet pan and toast for 10 minutes. Set aside and cool.

In a food processor, mix the pine nuts and garlic to a paste. Add the basil leaves, salt and pepper and mix well.

Slowly add the olive oil with the food processor on. Blend until pesto is almost at a puree. Add the Parmesan cheese and mix for another minute. Make sure the pesto is mixed well and scrape down the sides if needed.

Transfer the pesto into a container and store in fridge or freezer. If storing in freezer, add a small drizzle of olive oil with a plastic wrap placed directly on top of the pesto. Let no air touch the pesto or it will turn brown. Yield: 4 cups

We have a lot more that will be ready in a couple weeks. We will be stocked with pesto for the year! This pesto recipe is SUPER easy and fast. Maybe took me 10 minutes after I roasted the pine nuts.