Tasty Thursday - Pesto
Do you like garlic, basil, and olive oil? If yes, you might love this recipe.
Fresh basil pesto is basically made using basil, nuts, olive oil, garlic and cheese. It was founded in Genoa, Italy. (I just looked it up.) I had a bunch of basil from the Farmer's Market I had to use up, so I thought this would be a great way. It's easy to make too. Everything goes in the blender and that is it.
Our family loves pesto. We use it in dishes, panini sandwiches and regular sandwiches. Sometimes I use it on a sandwich instead of mayonnaise. It adds a zip that mayonnaise can't.
I had come up with a dinner idea of using fresh basil, cooking chicken and serving everything over rice. It actually turned out very good. I also added some lemon juice for acidity. My family said to make it again.
Pesto can also be purchased in grocery stores. It's usually on the top shelf where the jarred spaghetti sauce is.
Fresh Basil
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
See, it's that easy. I've seen where people would freeze pesto in ice cube trays and take a cube out, one at a time, when it's needed. I used all what I made in my pasta dish, otherwise I would have done that.
I didn't have a recipe so I went to Food Network for one. Ina Garten's recipe was the one I chose. You can see it here https://www.foodnetwork.com/recipes/ina-garten/pesto-recipe2-1948775?soc=sharepin
Until next time...Stampin' Always,
Cheryl, HomeStyle Stamper