Tuesday, June 14, 2011

Tasty Tuesday: Basil=Pesto

We had a bountiful harvest of basil last year! As you are planting your garden this year, you may consider basil. You may ask how do you make it last through the winter?  Make pesto--- lots and lots of pesto. The recipe isn't scientific.  So, there aren't exact measurements.  I'm married to a chef-- they eyeball it!! Have fun trying it yourself.

mix in a Cuisinart:

- lots of fresh basil
- olive oil
- salt
- pepper
- pine nuts

It will blend down into a soupy concoction.
Then, add fresh Parmesan cheese into the Cuisinart to thicken it up. Pour it into an ice cube tray and then freeze them. You can pop out a cube anytime you want to add some pesto to a recipe. We did this all winter and it was amazing. I can't wait until we plant some basil again this year!



  1. I wouldn't have ever thought of a basis pesto pop in the freezer. HA!! Very clever.

  2. sorry, you have forgot some garlic :)
    Bye from Italy ;)

  3. HA! Yes- Chef Kenney did the recipe- Crafty Girl wrote this quickie blog and YESSSS I did forget to say we used garlic!!! Shame on me- we're both part Italian!!! We use garlic for everything!!!


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