Traditional pesto
Spring and summer encourage ongoing gatherings for every occasion or none at all. One of the bright points on any table is traditional pesto. The intense green color shouts of vivacity. If you’re shopping at this time of year, there’s no lack of fresh basil if you visit farmer’s markets. Factoid: The history of Basil spans some 4,000 years. People believed it had magical powers. In India, for example, it symbolized protection. In Medieval times, smelling basil was thought to clear the brain. The culinary uses of this herb are vast. Medicinally people used basil for poor digestion, anxiety, and headaches, just to name a few.If you remember the rule of 2-2-2 (basil, nuts, garlic), you’ll find remembering and improvising on this recipe easy.
Ingredients
- 2 cups fresh basil leaves (no stem)
- 2 cups pine nuts
- 2 cloves of fresh garlic
- ½ cup Extra Virgin Olive Oil
- ½ cup parmesan cheese (freshly grated)
POSSIBLE ADDITIONS:
- Onion flakes
- Balsamic vinegar
- Lemon juice
- Salt
- Cracked pepper
- Walnuts
- Cilantro
- Arugula
- Avacado
- Spinach
- Fine bacon bits
Instructions
- Put the herb(s), nuts, and garlic in a food processor
- Starting on slow, add in the oil a bit at a time. You can add more if you don’t like the consistency.
- Add the cheese, mixing briefly
- Remove and store in the refrigerator
- Shelf life: If you keep the pesto in an airtight container in your refrigerator, it’s usable for about 2 weeks. If it begins browning, it’s time to toss it out.
Notes
Freezing the pesto in ice cube trays extends the shelf life to 9 months. Just pop out the pieces when frozen solid, transfer them to a zip lock storage bad, and take out only what you need as you need it.