Try pesto tossed with pasta, added to tomato/pasta sauce, on crostini, as a pizza sauce, or spread on panini. It’s very versatile, so experiment and see what your family likes.
The following measurements are approximate, so feel free to customize. And, depending on how you’ll be using the pesto, you may want to add more or less oil. (For instance, if you’re using it as a pizza sauce topped with mozzarella cheese, you’ll want a drier pesto since the cheese is also oily.)
While you can spend a lot of money on the high-end parmigianno-reggiano cheese, the stuff in the green can works just fine and is better suited to most people’s budgets. I often omit the pine nuts too, and it still tastes fabulous.
Pesto freezes beautifully, and there are a variety of ways to accomplish that. My preference is using 1/2 pint or 1/2 cup mason jars. Add pesto to the jars, but leave 1/2 inch headspace (it will expand as it freezes.) Then pour on a little olive oil to cover, which will seal the pesto and prevent it from oxidizing into a less attractive green.
1 cup tightly packed fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup or so olive oil
2 gloves garlic, minced
2 T. toasted pine nuts
Place all ingredients in bowl of food processor. Cover and blend for about a minute, or until fairly smooth, stopping to scrape sides of bowl as needed. That’s all there is to it!
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