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Pesto with Pizazz!





Pesto With Pizazz!

It’s that time of year again!

Our basil grew fabulously this summer and ready to make the pesto!

I make many batches and then divide it into small containers for freezing to last me for the winter. Pesto last for 6 months when frozen!


Helps Save Time in the Kitchen and chopping garlic and herbs It's all done and handy to use at a moments notice@


It’s perfect for so many uses such as of course, pasta, and also to add to soups,souces, a spread for pizza and bread and so much more!


When I make pesto to freeze, I just omit the nuts and add them in later. Use any kind of nut you like and for this recipe I used pistachio!

En- JOY my go to pesto recipe below and let’s make more magical recipes around your table together!

Love -

Alyssa XO


Pesto with Pizazz


2 cloves garlic

1 large bunch Italian parsley, stems removed (about 1 cup)

1 large bunch fresh basil leaves (about 2 cups) *

Add to food processor and process until smooth.


½ cup extra virgin olive oil

¼ cup pignoli nuts*

¼ grated Parmesan cheese

¼ cup grated Romano cheese

Squeeze of a lemon (about a tablespoon)

Salt and pepper

With food processor running, slowly drizzle in olive oil. Add pignoli nuts, cheese and salt and pepper.


Makes about 1-1/2 cups pesto.


TIP: Substitute pignoli with any favorite nut you like such as almonds, walnuts, pecans, macadamia or pistachio!


TIP:Works well in a heavy duty blender.


TIP:Toss on your favorite pasta. Also great on fish and poultry.


TIP: If you want to keep your pesto extra green try blanching the basil. To blanch basil, dip basil leaves in boiling water, 2 to 5 seconds. Immediately plunge in ice water bath. Remove and pat dry.


TIP: Freezes fabulously! Make small containers or fill ice cube trays to have small amounts handy for everyday cooking, too. Pesto lasts up to 6 months, frozen!





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