Basil Pesto
Irene Lockwood
No cooking
ingredients
- 1 tablespoon salt
- 1 teaspoon salt
- 3 cups packed basil leaves
- 1-2 cloves garlic, peeled
- 1/2 cup pine nuts
- 1/4 cup Parmigiano reggiano cheese
- 1 teaspoon fresh ground pepper
- 1/2 cup olive oil
- 1/4 cup ice water (if needed?)
directions
- 1
Chop the pine nuts in food processor, set aside. Chop the garlic cloves, set aside. Finely grate the cheese, set aside.
- 2
Wash and pat dry the basil leaves. Chop coarsely with a sharp knife. Put basil leaves in the food processor or blender in batches. Add olive oil as needed to help it blend. Place ground basil leaves into large bowl along with all other ingredients, mix until blended.
- 3
Place in freezer bags, flattened out and freeze for the winter.
notes
Best made fresh from the garden.
Source: Irene Lockwood
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