PESTO
Pesto is fabulous on pasta, marinated chicken and it is delicious as a spread on a sandwich. If you are making an alfredo sauce and want to kick it up a notch add a tablespoon or two to your liking. It is very easy to make all the ingredients go into a food processor. However, if you are short on time and aren't we all?? a store bought pesto can be a great addition to your pantry. I had a basil plant this past summer that was like a small tree and decided before the frost hit to make a bunch of pesto and freeze it to use later.
Pesto
Makes 1 cup
Ingredients
2 c Fresh Basil (packed)
2 Garlic Cloves, chopped
½ c Parmigiano-Reggiano
⅔ c Extra Virgin Olive Oil
½ c Pine Nuts
½ Tsp Salt
¼ Tsp Pepper
Directions
Combine all ingredients in a food processor until blended together. Make sure you scrape down the sides a few times in between blending.
Note: The pesto will last up to a week in the refrigerator in an airtight container. It also freezes well and I typically freeze in ½ c portions in a small jar (will last up to 9 months) or in ice cube trays and it defrosts quickly! If you use the ice cube trays once they are completely frozen, pop them out and put in a freezer ziptop baggy - squeeze as much air out, label the bag and should last up to 6 months
