I have a Mini-Prep by Cuisinart that came with a little recipe booklet. The Pesto Recipe I use is from that booklet.
When I freeze pesto, I leave the cheese out. It's just something I do, as I like fresh cheese. When I use the thawed pesto I add the cheese to the pasta when I add the pesto. (And toss well.)
Pesto
1 oz Reggiano Parmigiano cut in 1/2 inch cubes or shredded
1/4 cup toasted pine nuts or walnuts
1 clove garlic, peeled
1/2 teaspoon kosher salt
1 cup (packed) fresh basil leaves, washed and dried completely
1/3 cup extra virgin olive oil
First grind up the cheese. (Which is why I use shredded, I avoid this step and it goes faster.) Remove from processor and reserve. Add the nuts and chop. Remove and reserve. Add garlic and salt; scrape the sides and then add the basil leaves. and half the olive oil. Pulse. Add the rest of the oil in a slow, steady stream through one of the holes in the recessed area of the lid. After all the oil has been added , add cheese and nut and blend again. Let pesto sit for 30 minutes or longer to allow the flavors to develop. (this is when I start the water for the pasta.) Sauce will keep up to one week in the refrigerator or it can be frozen. Transfer to an airtight container.
When I freeze pesto, I leave the cheese out. It's just something I do, as I like fresh cheese. When I use the thawed pesto I add the cheese to the pasta when I add the pesto. (And toss well.)
2 comments:
Thank you for the recipe! I have a cinnamon basil plant in the garden just waiting :)
Thank you! I am drooling reading the recipe!! Now, to get my basil plant to put out enough leaves to get one cup of leaves!!
Deb
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