Monday, November 14, 2011

Garlic Basil Pesto


Okay, so I realize I'm trying to make this pesto sound fancy by calling it garlic basil pesto, when really, that's what pesto is made of. But I couldn't just call it pesto, it looked lame.

So here is a delicious recipe for garlic basil pesto. Complete with toasted pine nuts, Parmigiano-Reggiano and extra virgin olive oil!

Damn. I did it again.

All the basic ingredients for pesto, no special ingredients added, but they sound special don't they?


You know what...

Maybe that's what makes pesto so freckin' delicious. Because it does have special ingredients. They are all fresh, flavourful ingredients and when pulverized together they make this simple and aromatic sauce that is used for more than just pasta.

Not to mention that Parmigiano-Reggiano, pine nuts and good olive oil are also not the cheapest things to buy, I guess that also makes them special....

I have also discovered a way to keep pesto sauce by freezing it in ice cube trays which allows you to keep the pesto in the freezer for months. They are the perfect serving sizes (1 cube per person) and you can have home made pesto ready whenever you need it.



Garlic Basil Pesto
Makes 8 servings
  • 2 cups of packed fresh basil
  • 1/2 cup of freshly grated Parmigiano-Reggiano
  • 1/4 cup of toasted pine nuts (toast them at 350 degrees F for 3 minutes, watch at 2 minutes, if they start to turn light brown, take them out, they will continue to toast even out of the oven)
  • 1/2 cup of extra virgin olive oil
  • 2-3 cloves of garlic, chopped
  • salt and pepper
  1. In a food processor place the basil, Parmigiano-Reggiano, pine nuts, garlic cloves and a splash of the olive oil to moisten the ingredients.
  2. Pulse until the ingredients are finely chopped. While the machine is running drizzle in the olive oil. You may not need to use all the olive oil, but add until desired consistency. Scrap down the sides to make sure all the ingredients are well combined. Season with salt and pepper to taste.
  3. In an ice cube tray, scoop about 2 tbsp of pesto into each section. I was able to fill 8 cubes. Cover with plastic wrap and place in the freezer until you need some pesto.
*To prepare the pesto you don't need to thaw it, just throw into cooked pasta and let it cook with the heat of the pasta. Add a splash of pasta water if desired to thin out the sauce.

*Add a splash of cream for a pesto cream sauce and diced tomatoes for a little freshness.


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