Pesto


Prep Time

20 minutes

Prep Notes

This is a Battista Family tradition. Every summer we grow basil in our garden.  We harvest it and make lots of pesto.  It freezes well.  We like to freeze it in ice cube trays.  After it’s frozen, we take it out and store the pesto cubes in a Ziploc in the freezer so we can take it out, as we need it.  It is fantastic on top of a plate of whole-grain pasta or even spaghetti squash  with a marinara sauce.  Or on top of a grilled piece of French bread (brushed with olive oil, rubbed with a cut clove of garlic) and topped with fresh garden tomatoes.  The possibilities are endless.  Yes, it  has some calories, but the main source is olive oil and the hard cheeses, and you use it sparingly!!

Think of it as “green gold”!  This is a single recipe but I always double it.

Yields

1cup

Ingredients

2 cups fresh basil (leaves only, wash and spin dry)

3T. pine nuts

2 cloves garlic

¼ tsp sea salt

Dash of fresh ground pepper

½ cup Parmigianino Reggiano cheese grated,

¼ cup Pecorino Romano cheese, grated

½ cup extra virgin olive oil

Directions

Toast the pine nuts in a small skillet in a bit of butter or olive oil until lightly  browned.  Then, put all of the ingredients except the olive oil in the food processor.  Turn on to process.  Add olive oil through feed tube in a stream and process until smooth.  Refrigerateor freeze until ready to use.

Credit

Heart of Home Cookbook