Wednesday, June 5, 2013

homemade basil pesto... revisited

who has time to cook? well, this is what i've been up to lately.

not vivi's best picture but let's be real- getting a two year old and a (then) one month old to pose for a picture is just not gonna happen. in fact, getting my two year old to even hold vivi takes serious bribing.
i digress. since there hasn't been a whole lot of new recipe creation going on in my kitchen we've relied on our old standbys. homemade pesto is always in our dinner rotation. an overwhelming sense of embarrassment comes over me every time i look at my first few posts, pesto included.  My photography skills were just short of horrific. in making this last round of pesto i replaced my sad iphone picture. being gardening season i felt it appropriate to re-share this deliciousness with you. growing your own basil? find some great tips here.
pesto freezes nicely. simply pour into ice cube trays and toss in the freezer. once frozen, place "cubes" in a freezer-friendly plastic bag. to defrost the cubes, run the bag under cold water. you can toss with pasta, add to a sandwich or add a dollop to the top of a grilled chicken breast. the possibilities are truly endless. happy summer.

3 c fresh basil, (2 oz)
3 tbl walnuts
3 tbl grated parmesan
2 garlic cloves
1 tbl lemon juice
salt & pepper
1/4 c olive oil

1. combine first seven ingredients in food processor streaming olive oil in slowly.
2. that's seriously it... seriously.

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