Sunday, September 11, 2011
Pesto for the Freezer
The basil is almost waist high in the garden and it's time to harvest it before the frost gets it. I picked about 3 cups of leaves and washed them well...
I peeled a couple of garlic cloves and threw them in the food processor with about a 1/4 tsp of white sea salt and half a cup of toasted almonds. Sometimes I use pine nuts but I'm feeling economical this year. Using the chopping blade, I whirred that around and then added the basil and a Tbsp of extra virgin olive oil. Pulse again...then add about 1/2 cup of olive oil in a steady stream while the machine runs. Next add about 1/4 cup of Parmesan cheese and process again. If the pesto is too tight, add a bit more oil. Store in a container in the freezer and you can spoon out what you need during the winter for your recipes. It'll be a fragrant taste of summer during the cold winter months.