The Besto Pesto

Do you have a coffee group? Having coffee with your friends involves the sharing of great wisdom, not to mention laughs. Occasionally, gifts!








At this morning's coffee, Sarah brought me this wad of fragrant Basil from her garden.









I threw in the basil I had left in my garden and the pesto making began in earnest.






Basil Pesto
2 cups basil leaves, packed down
1/3 cup pinenuts
1/4 cup parmesian cheese
3 cloves garlic, minced
1/2 extra virgin olive oil
salt and pepper to taste


If the pinenuts are not chopped, place in food processor and pulse to chop. Add cheese, garlic, salt and pepper and 1/2 the basil. Pulse. Add the rest of the basil. Pour oil in with processor running until it forms a spread.

Refrigerate and use within several days or freeze and use within 3 months.

I broke out the Quisinart, which was a wedding gift from my in-laws. They've tried for years to convince me to keep it on my counter, but the only appliance that has been a fixture is my husband's coffeemaker. But y'know, they may be on to something... ideas bounced around in my head as I processed. Pizza dough may be next.

When Marjory learned that I wanted to freeze the Pesto, she suggested freezing it in an ice cube tray. Once it's frozen, pop out the cubes and place in a freezer bag. I will then have go-to Pesto for soups and sauces, or I can use several cubes with pasta. Brilliant! I have to admit to having a hard time putting that tray in the freezer after hearing the dishes the gals prepare with Pesto, but I did it. My plan is to pull some cubes out in the deep, dead, cold of winter.