Sunday, August 2, 2009
Perfect Pesto Party
Today at the Montavilla Farmer's Market I bought nine big bunches of basil. It's amazing how much that amount of basil shrinks when made into pesto!
I made about ten cups of pesto and froze it in one cup portions. I used the recipe from Nourishing Traditions which has always worked well for me.
2 cups of packed basil leaves
1/4 cup toasted pine nuts (I don't bother toasting mine)
1/4 cup Parmesan cheese
2 - 4 garlic cloves
1/2 tsp sea salt
1/4 - 1/2 cup olive oil
Pulse the basil leaves in a food processor, then add the rest of the dry ingredients. Add olive oil until it becomes a thick paste.
I am looking forward to eating local pesto in December!!!
(Unfortunately no pictures of the pesto, camera went missing)
Have a happy evening!