PESTO
- 6 garlic cloves
- 3/4 cup pine nuts or walnuts toasted
- 1 1/2 cups grated Parmigiano-Reggiano
- 1 1/2 cups grated Pecorino Romano or asiago
- 6 cups packed basil leaves
- 1T fresh lemon juice(Costco’s organic Italian Lemon Juice is my favorite!!)
- 6 tablespoons extra virgin olive oil (EVOO)
- 1 teaspoon each pepper and sea salt
Preparation
Pulse garlic with 1T olive oil in a food processor until
finely chopped, then, add nuts, lemon juice, salt and pepper. Scoop into another bowl and then add to food
processor ½ of cheeses, 2 T EVOO, and 2 c basil; pulsing until finely chopped.
Scoop into bowl and then add to processor remaining ½ of cheeses, 2 T EVOO, and
4 c basil, pulsing until finely chopped. With motor running, add oil if needed
and blend until incorporated. Stir batches together to blend.
•Pesto keeps chilled,1- 2 weeks, its surface covered with ½ inch of olive oil or plastic wrap, so refrigerate some and freeze the rest.
•Pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months.
I scoop pesto onto cookie sheet lined with parchment, flash freeze, then store in canning jar in freezer.
One scoop melted over zucchini sauté is delish. One scoop thawed and thinned with EVOO makes an excellent salad dressing. Also, toss a couple of scoops with cooked spaghetti squash for a super side dish.
What is your favorite way to use pesto? Any favorite T.W.E.A.K.I.N.G.S.?
Many wonderful summer days to you!
