Basil Pesto 1T per serving
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 49.6
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.3 mg
- Total Carbs: 0.5 g
- Dietary Fiber: 0.1 g
- Protein: 0.8 g
IntroductionRecipe found at http://www.pickyourown.org/pesto.php on May 14, 2012 Recipe found at http://www.pickyourown.org/pesto.php on May 14, 2012
2 cups fresh packed basil leaves (packed means, stuff them into a measure cup and press them down with your hand; it's not a precise measurement)
1/4 cup grated Parmesan cheese
1/4 cup pine nuts (if you don't have pine nuts, you can use walnuts or hazelnuts)
3 garlic cloves, finely minced (or 1 tablespoon of prepared minced garlic)
1 tablespoon "fruit fresh" or 1 tablespoon of lemon juice. Fruit fresh is available at most grocery stores where canning supplied like pectin and pickling salt are sold. It is basically a form of citric acid and vitamin C, that helps prevent the pesto from turning brown upon exposure to the air.
1/4 cup Olive oil. It should be the "extra virgin" variety, not the ordinary cooking olive oil. If it is extra virgin, it will say that on the label: see the photo for an example of extra virgin (at left) next to cooking olive oil (at right).
Makes about 1 cup or prepared basil Pesto!
Adding 1 teaspoon of sugar or Splenda to the batch really seems to bring the flavor alive. Try it and see!
The pesto will keep in refrigerator for about a week, or you can freeze it and it will last for 3 to 6 months.
A visitor writes to suggest freezing the pesto in ice cube trays. When it's frozen, just pop the cubes out of the tray and put them into a freezer bag. When you need them, just take one of two of the cubes out - so easy!
Discard any flower buds, stems or leaves that aren't in good shape. All we want are leaves; small, medium or large; as long as they are a healthy green, not brown or molding!
Step 2 - Wash the basil.
Just wash them in a large bowl under cold water, no soap!
Step 3 - Chop the pine nuts, olive oil and garlic in the food processor
Step 4 - Add the basil leaves and olive oil and chop
Now start stuffing basil leaves (in small batches) into the food processor and chop them into the garlic, olive oil and pine nuts.
Chop the mix until it forms a thick, smooth paste.
Step 5 - Blend in the grated Parmesan cheese
NOTE: if you intend to freeze the pesto, leave the cheese OUT and add it when you thaw and use the pesto. Cheese doesn't freeze well.
Serving Size: 16-1 Tablespoon per serving