About the only thing I know about pesto is is that it has basil in it. Will someone or lots of someones please post a recipe(s)? Can it be frozen? THANKS

-- Cindy (atilrthehony_1@yahoo.com), August 28, 2000

Answers

Hi Cindy!

Your question is right my alley!!! Just put 15 containers of pesto in my freezer, and have been making my own for 8+ years. The recipe I use is based on the pesto recipe in "The Silver Palate Cookbook", with a few variations.

Basil Pesto

4 Cups (packed) fresh basil leaves (rinsed and patted dry) 1 Cup Pine Nuts 6 large cloves garlic, chopped

Place the above ingredients into a food processor with a metal blade and chop until fine.

With the processor running, very SLOWLY dribble in:

1 Cup Olive Oil (extra vigin is best, but any good quality will do)

Once the oil is incorporated, add:

1 Cup grated parmesan cheese (pamesano reggiano tastes best but $$$) 1/4 Cup grated romano cheese freshly ground black pepper to taste

Run the processor just enough to blend in the cheeses and pepper.

There - you're done!

To freeze, I fill ice cube trays with the pesto and when frozen, pop the cubes out and store in a zip-type bags. The cubes are great popped into a simmering pot of sauce or vegetable soup.

To freeze enough for a pound or so of pasta, I fill empty clean 8-oz. yogurt containers about 3/4 of the way to the top, then drizzle a thin layer of olive oil to minimize darkening. Then into the freezer they go. They defrost easily in the micro (on low power) or on the countertop.

Enjoy and ciao!

Judi in CT

-- Judi (ddecaro@snet.net), August 28, 2000.

I use this recipe, too. However, I sub the basil with spinach some years and use walnuts instead of pine nuts (way cheaper). Tastes great to me. I also use 1/2 pt wide mouth jars and freeze. We are big pesto fans and I usually open two jars at a time, esp if serving pasta. We used to have pesto parties where everyone would get together with their Cuisinarts, etc, and we would stay up late, drink good beer, wine, listen to music, and make pesto until we couldn't stand it anymore. Fun times! I like pesto on salmon, too!

-- sheepish (rborgo@gte.net), August 28, 2000.

sunflower seeds instead of pine nuts works great to.

-- kathy h (saddlebronc@msn.com), August 28, 2000.

The recipe above is perfect. You can also use cilantro instead of basil. It tastes a bit different, but is also really good.

-- Doreen (liberty546@hotmail.com), August 28, 2000.