Pesto
~ 1 cup fresh basil leaves, washed and patted dry
~ 2 good-sized garlic cloves
~ 1/2 cup shelled walnuts
~ 1/2 cup virgin olive oil
~ 2/3 cup freshly grated Parmesan cheese (already grated, but purchased in the deli section is fine; no canned cheese)
~ salt and pepper to taste (we do 1 tsp. salt and 1/8 tsp pepper)
~ 1/4 cup heavy whipping cream
- Combine basil, garlic and walnuts in the food processor or blender, chopping thoroughly
- With processor running, ad the oil in a slow steady stream
- Turn the processor off and add the cheese, salt and pepper. Process breifly
- Add 2 T hot water and the whipping cream and process again.
We tend to make 6 recipes of this at a time and each recipe in a 1 quart freezer bag. Set one out to thaw early in the day. Make 1 lb. of pasta and pour the thawed pesto over the warm pasta (this melts the cheese and it gets nice and “gooey”). Serve with fresh grated parmesan.
2 comments:
This recipe sounds fantastic! Have you ever tried it with black walnuts?
We haven't tried black walnuts, but that sounds delicious! Most likely you can substitute any kind of nut. Many people use pine-nuts; we simply use walnuts principally because they are more economical.
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