Wednesday, October 7, 2009


Summer is over, the weather is turning and I still have a whole bunch of basil in my pots. I have decided to use it all up before it dies. I like to make pesto and freeze it to be used later in the winter... Isn't that a luxury? I love to be able to eat pesto in the middle of the winter... Anyway, here is the recipe I like to use (from Ina Garten):

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan


Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

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