Wednesday, August 1, 2012

Basil Pesto is so good for so many things, and abundant in the garden

Basil Pesto for Pizza
I have been known to use my abundant chard for this as well

• 1/4 cup pine nuts 1/4 cup (60 mL) pine nuts

• 2 cups packed fresh basil leaves 2 cups (500 mL) packed fresh basil leaves

• 1/4 tsp salt 1/4 tsp (1 mL) salt

• 1/4 tsp pepper 1/4 tsp (1 mL) pepper

• 1/3 cup extra-virgin olive oil 1/3 cup (75 mL) extra-virgin olive oil

• 1/2 cup grated Parmesan cheese 1/2 cup (125 mL) grated Parmesan cheese

• 1 garlic clove , minced1 garlic clove, minced


In small dry skillet, toast pine nuts over medium heat, shaking pan often, until light golden, 3 to 5 minutes. Transfer to food processor and let cool.

Add basil, salt and pepper; finely chop together. With motor running, add oil in thin steady stream until pureed. Pulse in Parmesan cheese and garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)

Source : Canadian Living Magazine: June 2009

1 comment:

Periwinkle Dzyns said...

we tried starting basil twice this spring, both times no luck
maybe it was bad seed cause I thought it was super easy to grow!

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