Wednesday, September 8, 2010

pronto pesto!

I'm a newbie to pesto.  Never liked it before but now I crave it.  It's pretty easy to make your own pesto and if you make a lot at one time you could freeze what you won't use immediately.

Here's a quickie version of basil pesto based off a recipe from America's Test Kitchen.  Basically that means I omitted and/or didn't do certain steps that were in the original recipe.  I think I tripled this recipe to have extra to freeze.

Basil Pesto (sauce for 1 pound of pasta)
2 cups, packed fresh basil
3 garlic cloves, minced
1/2 cup, extra-virgin olive oil
1/4 cup, grated Parmesan cheese
salt & pepper

Throw everything in a blender.  Pack it down so the blades will catch all the goodies and give it a whirl.

If you make more than enough you can freeze your pesto up to 3 months.  Pour the extra in to the molds of a regular sized muffin tin, leave room at the top.  Pour a thin layer of extra-virgin olive oil on each pesto cup and stick them in your freezer.  Once they're it's hard, run a knife around each mold and pop them out, wrap each one with plastic, and put all your pesto discs in a freezer bag.  Don't forget to label with the date!

I'm going to pack the pesto with pasta for lunch tomorrow.  We'll see how well it heats up for lunch.

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