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Basil Pesto




Source of Recipe


Everyday Food, 9/05






Recipe Introduction


Pesto is traditionally made with cheese, but it is just as good without (and it freezes better, too). If you like, add a bit of grated Parmesan after pesto has thawed.





List of Ingredients



• 1 cup walnuts or pine nuts
  
• coarse salt and ground pepper
  
• 8 cups lightly packed fresh basil leaves (4 oz)
  
• 2 garlic cloves, coarsely chopped
  
• 2/3 cup extra-virgin olive oil
  






Instructions



1. Preheat oven to 350. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant; tossing once, 8 to 10 minutes. Let cool completely.
   
2. Meanwhile, bring 4 cups salted water ot a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Risne with cold water until cool, then pat basil completey dry in paper towels.
   
3. In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.
   






Final Comments


Makes 1 3/4 cups

FREEZE AND STORE: Spoon pesto into an ice-cube tray (2 T per cube); cover with plastic wrap. Freeze overnight, then transfer cubes to a resealable plastic bag; keep up to 6 months. Defrost pesto at room temperature,about 20 minutes (or at 30-second intervals in the microwave). Mash with a fork before using in recipes.

OTHER USES:

Pesto is best know in pasta dishes, but there are many other ways to use this versatile sauce.

-spread on a roasted vegetable sandwich
-stir into vegetable soup
-thin with water and vinegar for a salad dressing
-mix with mayonnaise to make a dip for vegetables
-stir into mashed potatoes