September 18th, 2006 - Pesto
Last week, Bryony and I made pesto. I intended to finish off the basil this weekend by making a 4x or 5x recipe but didn’t get around to it. Here’s my recipe, courtesy of my Dad:
2 cups fresh basil, coarsely chopped
1-2 sprigs parsley (opt)
1 tsp salt (was too salty this time around. Maybe 1/2 tsp?)
1/2 tsp pepper
2 cloves garlic
1/2 cup olive oil
1/2 cup grated parmesan cheese
Combine all but cheese in blender on low for a few seconds, push herbs down with spatula. Repeat until sauce is fairly thin but not liquified. Transfer to bowl, add cheese. Refig or freeze.
I like to freeze it in ince cube trays. 2 cubes covers a pasta dinner for Maggie and me.