Ingredients:
3 cups of fresh basil
1 cup fresh shaved Parmesan cheese
Juice of 1/2 fresh lemon
1 1/2 tsp of salt
1 1/2 tsp of fresh cracked pepper
1/4 of pepper flakes ( more if you like some more heat )
1/2 cup roasted finely chopped walnuts or pecans , TOASTED (in olive oil or butter)
1/2 cup of olive oil ( add more to get to a creamy consistency if necessary)
4-6 cloves of fresh garlic
Now the reason I say walnuts or pecans is that PINE nuts are just too dang expensive!!!!!! And once to gently toast the walnuts or pecans the taste is still awesome!
In a food processor or Ninja (which is what I have) put all the ingredients in togeather and blend until smooth consistency, add more olive oil if needed to get it to creamy consistency.
Store in tuppaware in refrigorator for up to 1 week OR (much better idea) purchase cheap plastics ice tray $1 , fill each cube space with pesto , cover with Seran wrap and place in freezer until completely solid , then pop out of tray and put in air tight bag or tuppaware and store in freezer.
When cooking and wanting some delicious pesto taste just grab a couple of cubes and use in recipe. OR defrost several cubes, add a bit of Italian seasoning and olive oil and make a nice dip for fresh baked bread dipping!!!! I usually busy fresh French bread and slice on the angle with a bit of butter on top and gently roast in oven until lightly browned on top and serve with pesto dip .
Another great recipe: Fresh tomatoes , cut in half (not the stem side) scoop out centers put a bit of salt and pepper on each on a baking tray put in oven at 400 degrees for about 7 minutes , take out of oven and put pesto into each tomato and sprinkle Parmesan cheese on top , put back in oven and bake again until top is bubbly and slightly brown (about 7 more minutes) take out and serve hot, or warm , or cooled as an appetizer!!! DELISH!!!!
3 cups of fresh basil
1 cup fresh shaved Parmesan cheese
Juice of 1/2 fresh lemon
1 1/2 tsp of salt
1 1/2 tsp of fresh cracked pepper
1/4 of pepper flakes ( more if you like some more heat )
1/2 cup roasted finely chopped walnuts or pecans , TOASTED (in olive oil or butter)
1/2 cup of olive oil ( add more to get to a creamy consistency if necessary)
4-6 cloves of fresh garlic
Now the reason I say walnuts or pecans is that PINE nuts are just too dang expensive!!!!!! And once to gently toast the walnuts or pecans the taste is still awesome!
In a food processor or Ninja (which is what I have) put all the ingredients in togeather and blend until smooth consistency, add more olive oil if needed to get it to creamy consistency.
Store in tuppaware in refrigorator for up to 1 week OR (much better idea) purchase cheap plastics ice tray $1 , fill each cube space with pesto , cover with Seran wrap and place in freezer until completely solid , then pop out of tray and put in air tight bag or tuppaware and store in freezer.
When cooking and wanting some delicious pesto taste just grab a couple of cubes and use in recipe. OR defrost several cubes, add a bit of Italian seasoning and olive oil and make a nice dip for fresh baked bread dipping!!!! I usually busy fresh French bread and slice on the angle with a bit of butter on top and gently roast in oven until lightly browned on top and serve with pesto dip .
Another great recipe: Fresh tomatoes , cut in half (not the stem side) scoop out centers put a bit of salt and pepper on each on a baking tray put in oven at 400 degrees for about 7 minutes , take out of oven and put pesto into each tomato and sprinkle Parmesan cheese on top , put back in oven and bake again until top is bubbly and slightly brown (about 7 more minutes) take out and serve hot, or warm , or cooled as an appetizer!!! DELISH!!!!
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