Pesto Recipe

The recipe for Pesto follows. But be warned you may be starting a life-long tradition. Pesto Recipe 3/4 cup olive oil 3-5 cloves garlic 3 cups fresh Basil packed 1/2 cup parmesan cheese 1/4 cup pine nuts 3 tablespoons Romano cheese (or more parmesan) Run all the ingredients together in a food processor just until smooth. Or, if you want the very best pesto, mash this in a mortar and pestle. The word Pesto is actually derived from the word pestle and which is how Pesto was first made, by crushing all the ingredients together in a mortar and pestle. This makes enough for one pound of pasta. To serve, the pasta should be drained, returned to the pot and the Pesto added while the pasta is still hot. Mix thoroughly. If you like to make more than one batch of Pesto at a time and freeze in dinner size batches. One convenient way to freeze small amounts is to use pint size freezer zip-lock bags. Press all the air out and smooth the bag out flat and then stack one on top of the other in the freezer. To use, let thaw in the refrigerator or heat briefly in the microwave. Pesto makes a wonderful spread for sourdough bread (add a little left over barbecue chicken and a fresh tomato slice on top) and even as a gourmet coating for popcorn. Basil is best preserved in oil, with or without other Pesto ingredients, and then frozen. Because the oil doesn't freeze hard, little chunks are easily broken off to add to soups and sauces. It's a wonderful quirk of fate that Basil and tomatoes are ready for harvest at the same time. Preserving Sweet Basil in homemade tomato sauce is almost as good as in frozen Pesto, but that is another story. Compliments of http://www.mountainvalleygrowers.com/basil.htm#pestorecipe