Several people, after seeing my Face Book post on my pesto, have requested the recipe and directions. If you know me well, you know that I'm an herbaceous cook. I don't believe there is anything I prepare without some sort of spice or herb in or on it. Bland food is no fun in my mind (or on my palate).
One of my favorite herbs is basil. I enjoy basil in anything from omelets to pizza to salad and pasta. A fun and easy way to incorporate basil into food is with the use of pesto, but one must also really love garlic as well.
Anyway, here's what I do to make and store my pesto.
I use a harvest of basil which looks to be about 10-12 cups of fresh basil uncrushed in any way. flowers and soft stems may be included in this as it's all going through the food processor anyway.
You'll notice that I'm not particular about the varietal of basil. In my last batch I included both sweet basil and purple basil.
Here is the full ingredient list:
basil
pine nuts are the norm, but they are expensive, so I used walnuts - cook's choice
1-3 full bulbs of garlic (not cloves)
olive oil
salt (I used kosher salt)
ground black pepper
You will notice that I do NOT use cheese in this recipe since these will be frozen. The cheese can affect that process.
Instructions:
I begin by processing the nuts first and place them in a separate bowl for later. You'll want somewhere between 1/2 and 3/4 cup finely ground nuts.
Next I process the garlic and place it in a separate bowl.
Finally, I process the basil. You will need to drizzle olive oil in with the basil until it processes into a nice paste. Once you've got all the basil worked in and processed, you may begin adding the nuts and garlic. The garlic should be to your own liking. I and my family enjoy a healthy amount of garlic, but if you like it lighter in garlic, just don't include so much. Add the nuts and process till they are all mixed in. If the pesto begins to separate or seems dry, just add more olive oil. You want a nice moist, yet not extremely wet consistency. Add salt and pepper to your taste.
Freezing:
Line a large cookie or jelly roll pan with parchment paper.
Using a soup spoon, drop pesto onto the pan and form them a bit with your fingers to create little pesto mounds or balls, It's very much like working with cookie dough. I don't worry about the flat bottoms.
cover the cookie sheet lightly with plastic wrap. Don't seal the edges.
Place the pan in a very cold freezer. I use our deep freezer. Freeze over night.
The next day, label one or two freezer bags, and quickly transfer the pesto balls to the freezer bags, seal them and place the bags into the freezer.
Presto! Anytime you need pesto, just grab as many pesto balls as you need from your freezer. I generally microwave mine for about 30 seconds to soften it. Or you can just lay it out. If you want to add cheese to it, this would be the time.
Enjoy!