When you have Basil like this, you make Pesto. Obviously you don't get Basil like this in December. I made lots of Basil Pesto this summer, and froze it in ice cube trays for use later.
It's later. It's nice to have pesto available to me at this time of year. I use the pesto cubes in spaghetti sauces and soups, or as an addition to mayonnaise in chicken salads. You can also add pesto to mashed potatoes! They are green, but -oh- so good!
Basil Pesto
2 cups fresh basil
1 cup fresh Italian parsley (helps keep the pesto bright green)
1/2 cup Parmesan or Romano cheese, grated (I prefer Romano)
1/2 cup pine nuts, toasted (spread on baking sheet and put in a 350° oven for 4 minutes)
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/2 cup olive oil
1 tablespoon lemon juice
2 tablespoons water
Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste.
To keep the pesto for later, divide into ice cube trays and freeze.
When frozen solid, turn out and save in zip bags.
6 comments:
*Thud* ~Fiona Bun
Thought you might like this...http://whatdidyoueat.typepad.com/what_did_you_eat/2007/12/i-almost-forgot.html
Ohh maybe I should make some soon, since it is summer here. You are so clever.
Thanks, Fiona, for helping me find all those really neat and cool cooking blogs!
Yumm-o! Next summer I'm going to have to remember to do that with my basil. Thanks!
-jeni
(Kitchen Sherpa)
Thanks for putting this recipe here. It sounds so yummy!! :)
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