Pesto
adapted from the New Best Recipes Cookbook:
Ingredients:
- 1/2 c walnuts
- 6 med garlic cloves, unpeeled
- 4 c packed basil leaves
- 1/4 c fresh parsley (optional)
- 3/4 c + 2 tbsp (OR 7 fluid oz) olive oil
- 1 tsp salt
- 1/2 c parmesan cheese, grated
Directions:
In a small, heavy skillet, over medium heat, toast unpeeled garlic until fragrant and darkening (7 min). Toast nuts, stirring frequently, until golden and fragrant (4-5 min). These can overlap. Transfer somewhere to cool when finished, and peel garlic.
Wash basil and parsley (if using), and then pound until bruised. (This can happen in a gallon ziplock bag and a wooden spoon, or a colander and a pestle.)
Place nuts, garlic, pounded herb(s), oil, and salt in a food processor, and process until smooth. Then stir in parmesan and adjust salt to taste. (We do not usually need more.)
Pesto can refrigerated for about a week, or frozen by putting a cup of pesto into a tupperware, freezing, and then removing from the tupperware (with hot water on the tupperware) to put in a gallon freezer bag. Multiple servings can be saved in one freezer bag. We have saved pesto for up to one year in the freezer.