Wednesday, August 20, 2008

Pegg's Pesto Recipe

At this time of year I have an abundance of basil growing in our greenhouse. We grow a lot of it, for the purpose of making and freezing pesto, to supply us for the long winter months. It is a treat to have a taste of summer in the dreary cold month of January. 

Fresh basil picked and waiting to be made into pesto.

Freshly made pesto, ready for the freezer! Yum!

Pesto Recipe

2 cups packed fresh basil leaves
1/3 cup pine nuts
1 large clove garlic, chopped
1/4 tsp. salt
1/2 cup olive oil
1/3 cup Parmesan cheese

Finely chop the basil, pine nuts, garlic and salt in a food processor. With the processor running, add the oil in a slow steady stream through the feed tube until the mixture is thoroughly blended. Add the cheese; blend until mixed through.

Serve with freshly cooked hot pasta. Makes enough for about 1 pound of pasta. Can also be frozen, and thawed just before using. A good way to use a bounty of fresh basil.

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