Saturday, July 28, 2012

Basil Pesto

Our family loves pesto. In our opinion, pesto completes any meal or dish. Well... most! Pesto is terrific in chicken soup, casseroles, sauteed vegetables, sandwiches, or just as a snack with crackers. The possibilities are really endless! Because of our somewhat extreme use of pesto, I plant a lot of basil in my garden, and we make a lot of pesto. We freeze the pesto in 3oz. dixie cups, so whenever we need any it's a piece of cake to pull out of the freezer, tear the cup off, and add to the pesto-lacking dish!

2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3-4 garlic cloves

Combine all ingredients in food processor. Pulse until blended. Spoon into 3oz dixie cups or desired container. If freezing, to prevent the top from turning dark, pour a thin film of olive oil before freezing.
I doubled this recipe and it filled ten 3oz cups.