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I bought a bunch of 4 oz canning jars to make lemon curd – never happened. But, Trader Joe’s had big boxes of basil, so I made pesto. It takes all of 15 minutes. This recipe is my favorite, basic combo. I will use 2 jars this week (Pesto-Goat Cheese Stuffed Chicken and Pesto Pasta) and I have 6 jars in the freezer – 6 dinners!
Makes 4 cups
1/2 cup pine nuts
3-4 tablespoons chopped garlic
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups extra virgin olive oil, good time to use a good one
1 cup Parmesan cheese, freshly grated
In your food processor, fitted with the steel blade, whiz the pine nuts and garlic for 30 seconds. Add all of the basil leaves, salt, and pepper – whiz 5-10 seconds. With the processor running, slowly pour in the olive through the feeder tube. Then whiz until all is combined and pureed. Add the parmesan and whiz for one more minute.
You can keep it, covered, in the fridge for a week. Or, if you want to freeze it in jars, pour ½ teaspoon olive oil on top of each before you seal them up.
Now, what's your house combo? Almonds, walnuts, italian parsley, lemon zest, more/less garlic? Let me know...