PESTO

Jul 30, 2019 | Basil, By Oils, EVOO, Oxford, Recipes

Ingredients:

  • 3 Cups sweet basil leaves, packed
  • 2 cloves garlic
  • 2 or 3 Tbsp toasted pine nuts
  • 1/2 Cup J. Olive Co. EVOO
  • 1/2 Cup grated Parmesan cheese
  • Salt and pepper, to taste

Directions:

  1. Put oil and garlic in bowl of food processor or blender (I prefer the processor as it does a better job of grinding this large amount of basil).
  2. Process until garlic is pulverized.
  3. Add all the basil leaves, salt, pepper and 1/2 the nuts. Chop until it is a puree.
  4. Transfer to a bowl. Add cheese and remainder of nuts. Stir with a spoon until blended.

One Batch makes about 10 frozen pesto cubes.

Favorite use for pesto:

Cook favorite pasta according to package directions. Before draining, reserve a little of the pasta water (about 1/3 Cup) in case the mixture seems dry. Drain pasta; add the desired amount of pesto. Top with a little cheese and enjoy.

Recipe courtesy of Susan Hickman