It's one of my very favorite herbs in the garden! It grows so quickly, you can easily start a second crop just six weeks after planting the first!
Classic Pesto
2 cups fresh basil, lightly packed
1 cup grated Parmesan cheese (about 5 oz.)
½ to ⅔ cup olive oil
1 to 2 cloves garlic (optional)
Whirl basil, Parmesan, ½ cup of the oil and, if using, garlic in a blender or food processor until smooth; add more oil, if needed.
Pesto can be used immediately, frozen or refrigerated with *special care.
*recipe may be refrigerated for an extended period of time, IF a thin layer of olive oil is covering the top!
Each time I use a little, I pour another thin layer of oil on top before returning it to the frig!
Pesto can be used in a variety of ways; as a sauce, spread, dip, even a marinade. Add a bit to your morning eggs or lunchtime soups to kick up the favor!
But be cautious, a little goes a long way!
Enjoy!
Pesto can be used in a variety of ways; as a sauce, spread, dip, even a marinade. Add a bit to your morning eggs or lunchtime soups to kick up the favor!
But be cautious, a little goes a long way!
Enjoy!
♥ Follow Me On Bloglovin' |
scroll down to see where I'll be sharing today's post.
I LOVE pesto!!! Especially in my pasta!!! TFS!
ReplyDeleteHave a wonderful day my friend,
Migdalia
*Crafting With Creative M*
Sounds Yummy. I love pesto.
ReplyDeleteHave a creative day.
Hugs Nana
♥ My Crafting Channel ♥
♥ Nana's Rag Quilts ♥
♥ 2 Creative Chicks ♥
♥ Silhouette Challenges ♥
Maria,
ReplyDeleteThanks so much for stopping by!! I appreciate your kind words!!
Hugs,
Deb
I like to freeze my extra pesto . . . makes for a nice treat in the middle of winter
ReplyDelete