Pesto Paste

 

Number of Servings: 1 Batch
Prep Time:  10 Minutes

Cook Time:  5 Minutes

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INGREDIENTS:

4 bunch fresh basil
8 cloves garlic
asiago or parmesan (grated)
pine nuts
olive oil (as needed)
1 hot chile peppers, seeded and chopped (or more to taste)

DIRECTIONS:

Pick as fresh basil as you can find. Works really well if you use a mix of different basils (I’ve used mixtures of sweet, Thai, purple & spicy and they all work well). http://en.wikipedia.org/wiki/List_of_basil_cultivars
Wash it well.
Place in food processor (to make this large a batch I fill my 8 cup processor about 3/4 of the way with slightly compressed leaves)
Add all other ingredients, except olive oil
Pulse, adding olive oil to get mixture to mix properly, stop & scrape outside of bowl at least once.
Can pulse to either chunky or smooth depending on how large you want your pine nuts to be

NOTES:

Freezes well by placing in small serving dishes (about 3 tablespoons in volume)on a cookie sheet. Once frozen I remove the pucks from the glass bowls & place in a ziplock bag.
To use I simply thaw & add enough olive oil to make it a liquid & coat my pasta or flat bread.

TAGS:  Allainla, Basil, Pesto

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By |2018-12-02T01:56:30-05:00January 8th, 2012|Recipe|2 Comments

2 Comments

  1. thomsonj March 8, 2012 at 11:56 pm

    Wow!
    This looks fantastic!! Can it be eaten right away, or should it sit for a period?

    • Allainla March 25, 2012 at 5:21 pm

      pesto & waiting….
      I eat it right away, but like all sauces, it does get better after a bit of a ‘sit & wait’. That isn’t going to happen here. I did share some with you guys from that particular batch, did Shona not give you any? ;D