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PESTO

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Rate this recipe 4.3/5 (9 Votes)
PESTO 1 Picture

Ingredients

  • 1/2 cup pine nuts
  • 3-4 cloves garlic (I think the more, the merrier!)
  • 3 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup extra-virgin olive oil
  • salt and freshly ground black pepper to taste (or about 1/2 tsp. of each)
  • pour in the pesto and freeze.

Details

Adapted from gimmesomeoven.com

Preparation

Step 1

In a food processor or blender, blend together basil, nuts, garlic, and cheese. Pour in oil slowly while still mixing, and then add in salt and pepper. Scrape down the sides and pulse once more to make sure it's well-blended.

*Note that you may need to vary the amounts, as some of these ingredients function differently than those in the recipe.

For basil: herbs (parsley, cilantro, sage, mint, tarragon, dill, etc.), greens (spinach, arugula, etc.), veggies (asparagus, artichokes, sun-dried tomatoes, etc.)
For pine nuts: walnuts, pecans, almonds, pistachios, hemp seeds, etc.
For parmesan: romano, asiago, nutritional yeast, etc.
Other add-ins: spices (cayenne, chile powder, ginger, nutmeg, paprika, special salts/peppers, etc.), fresh ginger, etc.
Possible uses:

Pastas: Simply stir in the sauce after cooking pasta. Mix with veggies or meats/poultry/seafood.
Potatoes or gnocchi: For mashed potatoes or gnocchi, stir in after potatoes are cooked. Use to top baked potatoes after they are cooked.
Spread: Use as a spread on toasted slices of baguettes. Or spread atop slices of french bread, and pop under the broiler until they are golden and bubbly.
Soups: Add a dollop to your favorite soup just before serving.
Dips: Use as a dip for fresh veggies, chips, or breads.
Drizzle: Add extra oil to thin out sauce, and drizzle atop grilled meat, veggies, or salads. Or use as a marinade.
Pistou: Leave out the nuts, and make this classic thinner French sauce.
Sauce it up: Use as you would any other sauce to add flavor (e.g. to top meats/poultry/seafood, to mix into meatloaf, salads, etc.)
How to store:

Refrigerate: Store in a jar and tightly seal. To extend its life and prevent, pour a small layer of olive oil on top to keep the air out of the pesto. Keep for one week. (Although many contend it safely last longer, I would freeze the pesto if you want to use it after a week.)
Freeze: I love-love-love freezing pesto in ice cube trays. This way you can control your portions, and just thaw out exactly as much as you need. To freeze, just grease an ice cube tray with cooking spray (or line it with plastic wrap), and then

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