easy peasy PESTO
makes one small batch in a mini food processor
2 cups basil tips
1/2 cup olive oil
1/4 cup nuts (pine, walnuts or sunflower seeds)
1/4 cup parmesan cheese
1 clove garlic
makes one small batch in a mini food processor
2 cups basil tips
1/2 cup olive oil
1/4 cup nuts (pine, walnuts or sunflower seeds)
1/4 cup parmesan cheese
1 clove garlic
Start by pouring 1/2 cup olive oil into bowl of mini food processor.
Pinch basil leaves off stems until you have a cupful.
Some people use the stems and all, even the big old floppy leaves.
I don't. Better flavor, I think. I could be wrong.
Press leaves down in measuring cup.
You're going to process one cup at a time.
(In a full sized processor this might not be necessary,
just plop all ingredients in and go for it?)
Process until coarse.
Scrape down sides.
Add 1/4 cup parmesan cheese.
Process again.
Add sunflower seeds and process again.
I use one clove of garlic if it's homegrown and hot in flavor.
I like to grate the garlic to be sure there are no chunks.
It should look like this:
Dump it in.
After measuring out another cupful of compressed basil tips
this was all that was left.
The second cupful of basil ready to be added.
I crammed in as much as would fit but I didn't use it all.
The bowl was ready to overflow.
VOILA!
Fresh pesto!
One small batch, packaged and ready for the freezer.
I like to force the air out and freeze the package on its side.
It ends up being about 1/2" thick,
making it easy to break off
exactly what's needed.
