1 big bunch of basil (takes stems off, wash & dry)
3 cloves of garlic (don't be stingy)
A handful of raw pine nuts
3/4 cup Parmesan cheese (freshly grated is better)
A few tablespoons of extra-virgin olive oil (cold-pressed)
OK... so I take all of that stuff... and I throw it in a blender and I hit whatever button makes it chop everything into teeny little bits. Maybe liquefy. LOL!
Then I pour it out of the blender into a jar (a ball jar, an old clean jelly jar.. whatever) and I carefully pour a tablespoon of olive oil on top for storage.
How do I use it? On EVERYTHING!!!! I put it on:
*Salmon (Rob makes a mean pesto salmon
*Sandwiches (I'll make a house favorite this weekend to show you)
*Chicken
*Pork Loin
oh yeah...
*and pasta!
For everything except the pasta you probably only need a tablespoon or two. For the pasta, once your pasta is cooked to your perfection add about a 1/4 cup of the pesto and mix it around. I also like to throw another handful of pine nuts and grated cheese into the pasta for extra yumminess!
(Pesto pictures, including pasta and sandwich to follow!)
Tuesday, March 9, 2010
Fresh 'n Easy Pesto
Posted by TeachezVous at 7:37 AM
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