Friday, March 5, 2010
Garlic & Basil Pesto
It's been a weird day. I've been in a really goofy mood so you'll have to excuse me if I'm a little...I dunno....weird?
Pesto. I can't stop saying it. And for some reason I want to perform magic.
Abracadabra...make good food appear.....and PESTO!!!
Taaa taaaaaaas...errr....I mean.....Tada!!!
The first pesto I was ever introduced to was a store bought kind. And I thought it was great! Then I found out how easy it was to make so I had to try it.
WOW....huge huge difference. I don't even know what to compare it to....ok...have you ever had store bought alfredo after tasting homemade alfredo? Not even close!
Well, ok, store bought pesto isn't as awful as alfredo in a jar. I was just trying to prove a point. Plus...its super easy. Minimal ingredients. Minimal effort.....extreme results. (well...homemade alfredo is unbelievably easy too....but we'll talk about that later.)
Are you wondering why I'm making pesto when fresh basil isn't even in season yet (at least it isn't in the USA)?
1. this really cool middle eastern market that has fantastic prices had fresh basil for a lot less than the supermarket
2. the next HBin5 bread assignment calls for pesto.
(Stay tuned for that tantalizing outcome.)
Anyways....here's how I make my pesto.
2 cups packed basil leaves
3 minced garlic cloves
1/2 cup parmesan cheese
1/2 cup pine nuts
1/2 cup olive oil
Salt and Pepper to taste
This is the first time I've done this...but this time I decided to toast my nuts
I did notice a difference in the flavor of my pesto....LOVED IT!!!
In your handy dandy food processor, process your basil until fine
Look at the difference. 2 packed cups of basil leaves....before and after.
Add the garlic, nuts, parmesan cheese and salt and pepper....
Process until fine......it'll look like green paste
Slowly add the olive oil and process for a few seconds more
And all that basil made this much pesto.
Anyways...I only need about 1/2 cup for my next bread project. I could store the remainder in the fridge...oooooor...save it for later by placing it in an ice cube tray
Once the pesto is frozen, I store it in a freezer bag. It defrosts really quickly and is great in a pinch for all sorts of stuff.
Add a little mayo for a nice sandwich spread....top your pasta with it or make a nice creamy pesto sauce by adding to that easy alfredo sauce I mentioned (I think I'll post that recipe soon...one I got from an Italian I went to school with). Crostini? ooooh ya...that would be good too.
Printable Version: Pesto