BASAL PESTO

By bjnelson55

You can make it many different ways by:

Replace the walnuts or the pine nuts with unsalted roasted sunflower seeds.

Nut allergies? Prepare the pesto without the nuts and double the amount of Parmesan.

Replace the basil leaves with fresh cilantro or parsley. Before transferring the pesto to a container, stir in 2 teaspoons of lime juice.

Once the pesto is made.......

Divide the leftovers into an ice cube tray, seal it tightly with plastic wrap and freeze. Later, pop out a cube or two as needed, defrost them in the microwave and.......

1. Toss them into minestrone or lentil soup.

2. Add them to marinara sauce to punch up the flavor.

3. Coat fish fillets with pesto, then sprinkle with bread crumbs and bake or broil.

4. Spread onto a sandwich (try smoked turkey) instead of mayonnaise.

5. Spoon onto grilled lamb or pork chops.

6. Brush onto chicken breasts before roasting.

7. Combine with boiled new potatoes, steamed greens or sauteed zucchini.

Ingredients

• 2 cups firmly packed fresh basil leaves
• 1/3 cup walnuts or pine nuts
• 3 tablespoon grated Parmesan
• 2 small cloves garlic (or 1 large one)
• 1/4 teaspoon each salt and pepper
• 1/2 cup extra-virgin olive oil

Preparation

Step 1

In a food processor, combine all ingredients except the oil. Pulse until a thick paste forms. With processor on, add oil in a slow stream until mixture is well combined.

Transfer to an airtight container. Press plastic wrap directly onto pesto (to keep basil from browning). Cover with lid; refrigerate up to 4 days or freeze up to 2 months.