We have plenty of Basil and Parsley in the garden. The heat and sun have made these herbs very, very happy!
So it's time to make Pesto! Here's our recipe:
8-10 cloves peeled garlic
2 cups fresh Basil leaves (packed)
1 cup fresh Parsley leaves (packed)
1 cup grated Romano cheese
2 / 3 cup walnuts
3 / 4 cup olive oil
We start by pulsing the leaves and garlic in the food processor, and then adding all the other ingredients.
My wonderful Breville machine purees all the ingredients beautifully. This pesto is slightly dry because we think it freezes better that way. When we thaw it out we add some more olive oil to taste.
I spread the pesto onto a sheet of wax paper, roll it up like a deli sandwich, then wrap the log in plastic wrap for the deep freezer. When we want some, we peel back the plastic wrap and cut right through the wax paper, then rewrap the rest of the log.
These logs last 2 years in a deep freezer. 1 / 2 cup pesto seasons a pound of pasta or cheese for a 16 inch pizza.
