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| Pesto |
The venerable pesto . What says "basil" more than pesto?
My favorite pizza has a pesto base, not tomato. If you haven't tried it, and
you're a fan of pesto, it's pure Nirvana.
If you want to freeze your pesto, you can! Just prepare the recipe without the
cheese; freeze it in ice cube trays, pop the cubes out and store in zipper-top
plastic bags. When you're ready to make the pesto, thaw the cubes and add
the cheese. Think you wouldn't try this? Think about how nice it would be to
have a fresh basil appetizer during the December holidays!
Ingredients
4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped fine
1/2 cup freshly grated Parmesan [preferably Reggiano]
2 large garlic cloves, minced
1/4 cup plus 3 tablespoons extra virgin olive oil
Method
Have ready a bowl of ice and cold water. In a saucepan of boiling salted water
blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon
to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.
In a food processor purée basil with remaining ingredients until smooth and
season
with salt and pepper. Pesto may be made 2 days ahead and chilled, the
surface covered with plastic wrap.
Makes about 1 1/4 cups
My favorite pizza has a pesto base, not tomato. If you haven't tried it, and
you're a fan of pesto, it's pure Nirvana.
If you want to freeze your pesto, you can! Just prepare the recipe without the
cheese; freeze it in ice cube trays, pop the cubes out and store in zipper-top
plastic bags. When you're ready to make the pesto, thaw the cubes and add
the cheese. Think you wouldn't try this? Think about how nice it would be to
have a fresh basil appetizer during the December holidays!
Ingredients
4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped fine
1/2 cup freshly grated Parmesan [preferably Reggiano]
2 large garlic cloves, minced
1/4 cup plus 3 tablespoons extra virgin olive oil
Method
Have ready a bowl of ice and cold water. In a saucepan of boiling salted water
blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon
to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.
In a food processor purée basil with remaining ingredients until smooth and
season
with salt and pepper. Pesto may be made 2 days ahead and chilled, the
surface covered with plastic wrap.
Makes about 1 1/4 cups
