Pesto
Pesto is treat for all seasons!! We make it when the basil plants are growing in the summer. If you continually break off the top of the plant before it blooms, you can have fresh basil leaves all summer. We make and freeze pesto to use all year. You can use as spaghetti sauce, on sandwiches, on freshly sliced tomatoes, as a pizza sauce, in salad dressings, etc..
Here is my Gram’s recipe:
1/3 C pinenuts (or walnuts)
1 t salt
4 C packed basil leaves
1 C olive oil (I use a dry measure cup for this and start out with about 3/4 and add as
needed)
4-6 cloves garlic
2 T softened butter
Process in a blender or food processor: pinenuts and salt, then add garlic, then basil and oil, add butter last. It keeps for quite awhile in the refrigerator but the top layer will oxidize (turn a little darker).
Here is my Gram’s recipe:
1/3 C pinenuts (or walnuts)
1 t salt
4 C packed basil leaves
1 C olive oil (I use a dry measure cup for this and start out with about 3/4 and add as
needed)
4-6 cloves garlic
2 T softened butter
Process in a blender or food processor: pinenuts and salt, then add garlic, then basil and oil, add butter last. It keeps for quite awhile in the refrigerator but the top layer will oxidize (turn a little darker).
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