Skip to main content

Classic Pesto

One of the things I love about our CSA is that in addition to the designated vegetables for pickup, there's always a list of crops available for pick-your-own, including a large selection of herbs.  Their basil plants are huge, waist high, so it took no time at all to fill a big bag.  I had plans to make pesto, and if the basil is still good next week, I'll probably make more.  It freezes very well, and reminds you of August in February.

I confess I don't really measure for my pesto, so sometimes it's extra garlicky, or extra parmesany.

In a food processor, drop in roughly chopped garlic.  I used one large clove.  Run until finely minced.
Add in parmesan cheese.  I used about 3 ounces.  I rough chop to about 1/2 inch cubes first.  Run until shredded.
If you are using nuts, add at this step.  I've been out of pine nuts for about a year, so I did not.
Add basil leaves to food processor and run until mixture is finely chopped.
With the motor running, add olive oil in a steady stream until desired consistency is reached.

This whole big colander of basil leaves resulted in not a huge amount of pesto, because I kept the garlic and cheese to a minimum.  It's highly concentrated, though, so a little will go a long way.  And I can smell the amazing basil scent even through the haze of this cold.

After making the pesto, I left the scrapings in the food processor bowl and added about an ounce each of cream cheese and goat cheese.  A few more seconds running the processor to mix it all together, and I have a great spread for crackers.  Bonus!


Labels:

Comments

  1. Jennifer RoyAugust 24, 2011 at 5:36 PM

    Looks great! I often line an ice cube tray w/ oil oil then fill each tray slot w/ pesto and freeze it. Once frozen i transfer them all into a ziplock freezer bag - each "cube" is perfect for throwing in a batch of quinoa or pasta salads, etc.

    ReplyDelete
  2. AnnAugust 24, 2011 at 5:50 PM

    @Jennifer Roy - I've heard that works very well! Depending on how much I have this year, I might have to give it a try. Certainly easier than trying to chip off a block of frozen pesto.

    ReplyDelete
  3. Heidi GrothausAugust 24, 2011 at 7:37 PM

    I love the cheese spread bonus! Yay! I need to make/freeze some pesto before it's too late.

    ReplyDelete

Post a Comment

Popular posts from this blog

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...
10 comments
Read more

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins.  It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better.  I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin.  Let cool, cut open, discard seeds and shred with a fork.  Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash.  This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...
Post a Comment
Read more

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken.  After research, I decided to take aspects of recipes from  Ina Garten , the  Pioneer Woman , and good old Joy of Cooking  . The first step of making roast chicken is by far the hardest.  You have to remove the neck and innards and rinse the raw bird.  Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil.  After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...
5 comments
Read more