The pot of overgrown basil plant in our backyard was screaming and begging to get trimmed. And used.
With a whole load in excess of fresh, very green and healthy looking leaves, Silver Bullet decided to do something about it. He cut them off and presto! There was (green) pesto.
All blended up!
It has been a while since we had a home-made one and having a pesto jar handy is always delightful. All done within minutes with a food processor. THAT easy!
A bunch of fresh basil 1 cup grated Parmesan-Reggiano cheese Half cup extra virgin olive oil 1/3 cup pine nuts 3-4 cloves garlic Salt and ground black pepper to taste
Pulse basil leaves, pine nuts, garlic and cheese in a food processor As the processor is running, slowly add in the olive oil - this technique helps keep the olive oil from separating Mix salt and ground pepper Presto! All done in a jiffy. Transfer in a container to be used for pasta or keep it in containers and freeze for use as and when you need it.
For a variation of taste, add a handful or rockets or spinach to your mixture,
Grubbs n Critters http://grubbsncritters.com/
Imagine all the dollops you can add to make a classic pasta dish or get
creative with tortilla wraps
dish. Pesto is so exquisite!
Storage is easy too. Keep it in a tight jar or plastic container that’s airtight. Fresh pesto is able to last in the fridge for about a week, give or take. Or you can always freeze in little containers for later use. Just don’t forget to layer it with olive oil before sealing.
This is nothing daunting and too good not to share so I’m bringing a few jars with me over to