I hope you have an abundance of herbs right about now. It's that time of year, and so I put my basil to their most delicious use - pesto! It's very easy to make, freezable, and a great reminder of summer in February. I froze mine in an ice cube tray. That way, I can enjoy it in the exact portion I need. It didn't come out as cleanly as I wanted, so next time I'll try spraying the tray with cooking spray. Pine nuts are pretty pricey, so you can substitute walnuts or cashews. I hear spinach is good for you, so I added a couple handfuls. I can't taste, smell, or see a difference from other batches of pesto I've made. If you don't want to use spinach, though, just use more basil. Looking for a dairy free version? Just omit the cheese.If you're anything like me, after you scrape the bowl clean with a spoon, you'll rip up a piece of bread to get the last drops.
Pesto4 oz Romano or Parmesan cheese, cut into 1 inch pieces
3-4 garlic cloves
2 C tightly packed fresh basil leaves
2/3 C fresh baby spinach
1/3 C pine nuts
3/4 tsp salt
1/3 C olive oil
Using the metal blade of your food processor or blender, chop cheese and garlic. Add remaining ingredients, except olive oil, and process until combined, about 8 pulses. With the machine running, pour oil through feed tube. Process until combined. Scrape bowl and continue processing until smooth.
Looks delish! You might not want to put glass containers in the frig though. They have a tendency to break when frozen.
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