26 August 2013

summer is for pesto!

My thumb isn't particularly green, you know, but where tomatoes and basil are concerned it seems downright mossy. Flowerbeds frame our back patio on two sides, and one has become a veritable jungle of basil-- sweet, Siam Princess, miniature bush-- just as I intended it. I've been making this pungent, deep green pesto and freezing it in small portions, then popping the cubes into plastic freezer bags.

Baked pesto chicken, pesto swirled into quiche, roasted pesto potatoes, pesto with sausage and green beans.

It will be a delicious winter.

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Smooth Basil Pesto
(based on a recipe from Moms for Safe Food)

3 cups lightly packed basil leaves, rinsed and dried
3/4 cup extra virgin olive oil
1/2 cup walnuts*
2 garlic cloves, peeled
1/2 cup shredded Parmesan

1) Combine all ingredients except for Parmesan in a high-powered blender or food processor. Process until smooth.
2) Stir together pureed mixture and Parmesan in small mixing bowl. Refrigerate or freeze.

*I've used combinations of hazelnuts, sunflower seeds, and almonds too.

Shared on Simple Lives Thursday

This is Ellie's expression when I turn on the Blendtec.

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