scraptag
Full Member
Posts: 243
Location: Pacific Northwest
Jun 28, 2014 23:03:10 GMT
|
Post by scraptag on Jul 3, 2014 3:40:17 GMT
I made this pesto tonight with fresh basil from the garden. It is yummy. And very basic.
2 cups of basil
1/4 cup Parmesan cheese
3 fresh garlic cloves or 1 tablespoon of minced garlic
1/4 cup of olive oil
1/4 cup of pine nuts
Chop pine nuts, olive oil and garlic in food processor.
Add basil leaves to form a paste.
Add cheese (do not add cheese if you are going to freeze)
Add salt and pepper to taste.
Add lemon juice.
We had it on grilled turkey sandwiches. So good!
|
|
|
|
Post by dulcemama on Jul 3, 2014 14:19:28 GMT
Why shouldn't you add cheese if you are freezing it? I always have and wonder if I should stop doing that. Also, when I freeze it, I put less olive oil in so that, when I use it, I can vary the amount according to how I use it.
|
|
scraptag
Full Member
Posts: 243
Location: Pacific Northwest
Jun 28, 2014 23:03:10 GMT
|
Post by scraptag on Jul 3, 2014 15:09:21 GMT
I was told that the cheese doesn't freeze well. Since you have had good results - I am going to try it and see. I will also try a little less oil. I do freeze it into ice cube trays, so I only have thaw a little at a time.
|
|
Deleted
Posts: 0
Apr 25, 2024 17:13:57 GMT
|
Post by Deleted on Jul 3, 2014 15:39:51 GMT
that sounds good, will have to try, my basil is overflowing.
|
|
Deleted
Posts: 0
Apr 25, 2024 17:13:57 GMT
|
Post by Deleted on Jul 3, 2014 16:04:39 GMT
yum...thanks for the recipe
|
|
|
|
Post by JoP on Jul 3, 2014 17:03:24 GMT
Sounds lovely - thanks for sharing
|
|
|
|
Post by justkallie on Jul 5, 2014 7:05:47 GMT
I have frozen blocks of Parmesan cheese before, so I don't think the pesto would suffer from being frozen because of the cheese...
So many uses for great pesto. My fav - I use pesto in place of basil when making tomato, mozzarella and basil paninis - I find the pesto brings more flavor and punch than basil on its own!
|
|
|
|
Post by magentapea on Jul 31, 2014 13:27:54 GMT
Thanks for the recipe. I can't wait to try it.
I keep my grated Parmagianno Regianno (sp?) cheese in the freezer and just take out what I need for a recipe (no need to thaw). I've never had a problem.
|
|
