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We're expecting a frost tonight so I harvested all of my basil and spent the afternoon in the kitchen making pesto for the freezer. I got 11 jars this year.

Martha

The recipe is simple:

1/2 c. nuts (pine nuts or walnuts)
6 cloves garlic
1 1/2 c. olive oil
5 cups basil
1 t. salt

Put nuts and garlic in food processor. Process for about 30 seconds. Add rest of ingredients and process until smooth. Put into jars and freeze.

I add Parm cheese whenever I thaw. About 1/4 to 1/2 cup.

Martha

YUMMMMMMMMMYYYYYY - what time is dinner?

Lucky you!

Martha, I have never made pesto and would like to try. Is the basil tightly or loosely packed?

Is it served just as is over the pasta?

Tightly packed. Served over pasta. Served over cream cheese an an appetizer. A spoonful in vegetable soup. Served over roasted tomatoes. Served in a salad with pasta and pesto. Eaten out of the jar with a spoon!

Martha

Martha - Looks good.
For us, I add 1/2 teaspoon of ground pepper.
Also, I've used fresh parsley as a sub for basil with 1 Tablespoon dried basil.
And, IMHO, use the best quality EVOO that you can - It makes a difference.
It's a household favorite, can you tell?

quote:

Originally posted by lady of shallot:
Is it served just as is over the pasta?

Lady - I will top steamed veggies with a bit of it, depending on whatever else I'm serving. We sometimes use it with baked potatoes.

I never thought of the baked potatoes -- sounds yummy! I also add it to mayo for turkey or chicken sandwiches! I'm sure you could add it to chicken salad for sandwiches as well -- with the right additions to the salad would be yummy!

Martha

years and years ago I used to make a pesto Bread cooked in a coffee can.
Does anyone have that recipe? I think I got it from Women's Day magazine in about 1981..

I miss it. I used to give it as gifts at Christmas, and somehow lost it.

I like to spread pesto on raw white, firm-fleshed fish like cod before baking. Also,
on ciabatta bread slices before toasting. Like garlic bread, only better.

I'll mix with some oil and vinegar for a light salad dressing. Or, I'll blend with plain Greek-style yogurt and add a squirt or two of fresh-squeezed lemon juice, for a fabulous dip.

Also, I mix pesto with freshly cooked fluffy white rice, then add fresh chopped parsley, chopped fresh basil and pine nuts, with a squirt of lemon juice.

Haven't yet tried it on ice cream, but I'm tempted.

I love basil pesto, and my dh not so much. I have never tried it on potatoes, but will give it a try. I put it on sandwiches.

Yum...you are making me hungry!

Add a considerable amount of feta and good parmesan and you've got a wonderful dip/spread. I also like a sprinkle of black pepper in it.