Basil Pesto
An easy go to sauce is Pesto. So many ways to use it and so easy to store and freeze. I often buy a big bunch of amazing smelling and looking fresh basil and only need a few leaves so this is a good way to use up the rest before it starts to turn brown.
The traditional Pesto has Parmesan, Romano or Pecorino cheese, which is delicious. I make it without so that my pesto is parve, and I can use it with a meat or dairy meal. You can always add the cheese. If you do freeze the pesto add the cheese after you defrost it.
One of the basic ingredients in the pesto is nuts. Usually pine nuts are used, I tend to substitute with walnuts, also an oily soft nut, and usually something I have on hand. Both taste great.
It's good on pasta, homemade pizza, a salad, mozzarella and tomato and so much more.
Ingredients:
3 cloves garlic
2 cups packed basil leaves
1/3 cup chopped walnuts
1/2 cup olive oil
salt and pepper
*1/2 cup grated cheese optional Parmesan, Romano or Pecorino
In food processor add garlic and pulse till roughly chopped, then add basil, nuts, salt & pepper, and pulse till blended.
Drizzle in the olive oil in slowly while you are continuing to pulse the basil mixture, until the oil is fully incorporated. Stop a few times to scrape down the sides of the food processor to get everything in.
You can store it in the fridge for a few days to a week as long as the air doesn't hit the pesto so it won't turn brown. The top will get a shade or two darker but it's all good to use.
I store it in the fridge in a glass container. Pour a thin layer of olive oil over the top of the pesto, then cover it with a piece of plastic wrap that is touching the entire surface of the the exposed olive oil covered pesto. Cover with the lid.
To freeze the pesto I like to use the small to go disposable containers that are usually used for dressing. They are easy to find at the party store, easy to label and a great size.
You can also use an ice cube tray, when it freezes transfer the frozen cubes to a plastic bag.
The frozen containers defrost quickly and are great to use in a pinch.
This is a nice summer salad with fresh mozzarella, tomatoes, corn salsa, chucks of crusty bread , chopped basil an a spoon full of fresh Basil Pesto.