Pesto

  • 1 cup packed fresh basil leaves and tender stems (may use part fresh spinach)
  • 1-3 cloves garlic
  • 1/3 cup pine nuts, walnuts or hazelnuts (toasted)
  • 3-6 Tbsp parmesan cheese (grated)
  • 1/2 tsp salt
  • 2 sprigs flat parsley

Finely chop together in food processor.

  • 1/3 cup olive oil (for a lower fat version, use broth for part of the oil)

Add gradually while food processor runs to make a thick paste. Serve at room temperature with any kind of hot pasta. Also great with crackers for a snack. Or try it on pizza instead of pizza sauce. The flavor is intense; a little goes a long way.

To freeze: Freeze in ice cube trays. When frozen, remove cubes and place in a resealable plastic bag, removing from the freezer as needed. When making pesto to freeze, omit the garlic and cheese if desired. Then, when using the pesto, stir in freshly grated Parmesan and minced garlic.

I’ve seen a few recipes that substitute arugula for basil & they note that the pesto takes on a more peppery flavor. So until the basil begins to pour forth in the CSA shares & the arugula is producing, I might experiment with this variation.

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