Tuesday, September 16, 2008

Kitchen Tip Tuesday: When Life Gives You Basil...



...Make pesto!

My two basil plants have really produced this year. I've snipped it liberally into many different dishes. I've made chicken pasta salad with basil-walnut mayo. We've eaten pesto on pasta, pizza and even mixed into eggs. Yum!

I've wanted to try freezing some of my bounty and had heard that pesto freezes well. So one day last week, I whirred up a big batch in my food processor. What looked like a whole lot of basil turned out to be only 3 recipes/bowls of pesto!

I usually just add basil, garlic, parmesan cheese, walnuts and olive oil to taste when I make pesto. This time, I followed the recipe in my Joy of Cooking. I decreased the amount of oil that was called for. It still was pretty oily after it set a couple of days in the fridge since the recipe stated to cover the top with a thin layer of olive oil in addition to the oil in the recipe. Next time, I'll decrease the oil in the recipe even more to account for the oil that's put on top.I put the pesto on pizza and it was very oily into the crust but mixed with pasta, I probably wouldn't have noticed it as much. So all I can say is try it for yourself and see how you like it!

Other than the amount of olive oil, this pesto recipe has a delicious flavor.
Pesto from Joy of Cooking

In a food processor, mix 1 1/2 cups fresh basil leaves, 2 cloves garlic, 1/4 cup pine nuts, walnuts or almonds(I use walnuts).
Puree then add about 3/4 cup of grated Parmesan cheese. When really thick add 3/4 cup olive oil(I used only 1/2 cup and will decrease it further next time), adding slowly and letting the food processor mix it in until a good consistency. Pour a film of olive oil over the top and cover to refrigerate or freeze.

Enjoy!


For more kitchen tips, please visit Tammy's Recipes.

1 comment:

TheGlutenFreeHomemaker said...

Great idea! I have a couple of small basil plants this year that I have used in various dishes, but I haven't made pesto yet. I'm going to try freezing it also.