Moms New Pesto Recipes

MOM'S PESTO

Steps:

• Grow 4-5 large basil plants so you can make this all summer long. Purple basil makes the spiciest pesto (my Dad's favorite).
• Put basil, nuts, cheese and garlic in a food processor.
• Turn it on and drizzle in enough olive oil to reach the desired consistency - thick for spreading on bread or thin for tossing with cooked vegetables or pasta.
• NOTE: Do not use dried basil. This recipe can be frozen (in ice cube trays or 1/2 - 1 cup portions) for up to 6 months, but do not add the cheese until you are ready to eat or the sauce will fall apart.

PESTO

Steps:

• In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.

HOMEMADE PESTO

Steps:

• Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
• Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.