Viewing post #463951 by wildflowers
|Every year, it seems that I have an abundance of basil to harvest. The basils just really do well in the front garden. Here's a pesto recipe that I made this year for the first time and I really like the flavor; using Brazil nuts instead of the costly pinenuts!!
1 cup = 8 oz. Brazil nuts - lightly toasted and cooled
2 1/2 cups basil
5 oz. parmesan cheese -grated
2/3 cup olive oil
3 garlic cloves
salt & pepper to taste
This is so easy to make in the food processor. First add the Brazil nuts and pulse into a meal, then add basil, garlic cloves & pulse together while drizzling the olive oil, add parmesan cheese, salt & pepper to taste.
You can put this in the frig for a week or so... I usually put a jar in the frig and freeze the rest. A cupcake baking pan works really well, I think it's a perfect serving size. Just fill each cupcake holder and put the pan in the freeze overnight. remove the pan, just give the bottom of the pan a run under the water and the pesto will come out easily. Put the pesto discs into a zip lock freezer bag and keep in the freezer.
Whenever you want some pesto, just pull one of the discs out of the bag
FAITH over fear!