Basil Pesto-All Year ‘Round
Pesto Chicken Salad, Vegetables with Pesto, Pasta with Pesto! And, the list goes on and on…. There are countless ways to use a delicious pesto and I want to make sure you know how easy it is to whip up your own in just about 10 minutes. Several months ago I shared my Basil-Cilantro Pesto recipe with you which is still my favorite, but today’s recipe is scrumptious and quick, quick, quick.
I’m still able to harvest a basketful of basil in the garden my precious husband grows just for me.
2 c. fresh basil
1/3 c walnuts
1 large clove garlic
1/3 c Parmesan or Romano cheese (Romano is a little stronger.)
1/4-1/2 c extra virgin olive oil
pinch of kosher salt
fresh ground pepper
optional: 1 jalapeno
Today I stopped at my favorite neighborhood grocery and they had just put out some freshly grated Parmesan. YUM!!
Add the ground pepper. I don’t know about you but I love these pepper grinders. I think they’re great because you can have multiple kinds in your pantry. This one is a medley of peppers. I also have one that’s just black pepper.Put all of this in the the food processor and blend until it’s smooth.
This photo shows a triple batch. Place about 1/3 c in each section of a muffin tin, freeze then pop each one out, wrap individually (foil or parchment paper)throw several ‘pesto pods’ in a freezer bag and back into the freezer.
In Central Texas, we’ll be able to grow basil through October or November. Those that live in cooler climate will not have that option in the next few weeks.During winter months when you have not pesto in the garden and the price is sky high at the grocery, you’ll be able to pull these out of your freezer and serve a delicious pesto meal.You can impress your guests with your planning and it will have cost you just pennies.
Buen provecho! Bon Appétit