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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