We put it on pizza, bread, chicken, pasta and more.
It also freezes well. I freeze pest in ice cube trays then pop them into a zip lock freezer bag when frozen. Anytime that i need a small amount of pesto, I just defrost a pesto cube!
( I think that you are supposed to be able to do this with leftover wine as well, but we usually don't have 'leftover' wine...)
Here is a basic recipe for Basil Pesto
1 garlic clove; chopped
2 cups fresh basil leaves; loosely packed
1/4 cup pine nuts; toasted (be careful, they can burn quickly)
approximately 1/2 cup of extra virgin olive oil
1/2 cup grated parmesan
salt & pepper
Place garlic, basil, pine nuts in the bowl of a food processor. Whir until mixture is pureed. Slowly add olive oil to desired consistency. Stir in parmesan cheese & season with slat & pepper.
I was not able to make this today because we forgot to pick up the pine nuts, but this is the recipe that I use. Classic!
One of the greens that we've received in the last few weeks from Plato's Harvest is arugula. I absolutely love arugula!! I has a peppery bite to it.. yum!
While it is great as a salad base ( with goat cheese ;) I wanted to try to use it in another way as well. I found this recipe for arugula pesto.
I added a bit of warm water to the mix because I felt that it was a little thick.The flavor of this pesto is amazing. I think that the blanching of the arugula is to keep that bright green color. I have a tray of it in the freezer right now!!
I'm sure that I will have many more pestos to post before the end of the summer......
Next up... zucchini!