Preparation:
Wash the basil leaves, discard the stems, and dry thoroughly. Also peel
off any thick spines from any larger basil leaves.
Place all ingredients
into a food processor; whirl until completely chopped and forms a smooth
consistency.
Season to taste with salt and pepper and
pulse a few more times. Taste again and adjust seasonings, if
needed.
Serve any extra pesto in a dish on the
side. Your guests may want additional pesto on their tomatoes.
Pesto can also
be used on pasta, in soups, on sandwiches - just use your imagination.
Makes 1 cup pesto.
Storing Pesto:
Pesto will keep for up to 4 weeks in a
covered container in the refrigerator. Pour a thin film of olive oil on top of the pesto
to prevent discoloration. For longer storage, do not add the Parmesan cheese until ready
to use. Below are some ideas on how to freeze pesto.
Press plastic wrap against the surface of
the pesto to minimize any exposure to air and subsequent browning.
Refrigerate, tightly covered, for up to two weeks. Before using, leave at
room temperature for about 15 minutes.
Spoon the pesto into a foil-lined custard
cup; cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and
store in a freezer bag for up to 2 to 3 months. To use, thaw in the refrigerator overnight,
or remove from the foil and thaw quickly in the microwave. Add Parmesan cheese just before
serving.
Freeze in ice cube trays. I
like to spray an ice cube tray with non-stick spray and fill each space with
the pesto When frozen, remove each cube to a freezer bag. You will be able
to take out as many of the pesto cubes as your need. Usually one (1) cube is
enough for adding flavor a red pasta sauce or a pot of soup.
