BASIL PESTO
"Here's another all-purpose spread, topping, and sauce. Spoon it over grilled salmon. Make it the sauce for pizza, or use it as a sandwich spread. Sure, you could buy the jarred stuff, but homemade is so much better. Pesto takes less than 5 minutes to make and it keeps frozen for months. I make it in August or September when fresh basil is easy to find. Then I just freeze it in a tub and scoop out whatever I need."
2 large garlic cloves, coarsely chopped
10 cups loosely packed fresh basil
2 cups grated imported Parmigiano-Reggiano cheese
3/4 cup pine nuts
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup extra virgin olive oil
BEFORE YOU GO:
Put everything but oil in a food processor. Blend until finely chopped, about 30 seconds. Scrape down sides of processor bowl, then add 3/4 cup of the oil and blend to a loose paste, about 20 seconds, scraping bowl as necessary. For a more runny pesto, blend in remaining oil a tablespoon at a time until thinned how you like it. Scrape into two small airtight containers and chill up to 1 week or freeze up to 1 year. Two containers allow you to carry just 1 cup of pesto at a time, since you'll rarely need 2 cups.
WHEN YOU GET THERE:
If the pesto is frozen, use a melon baller or spoon to scrape out the amount you need; small pieces will melt quickly when they meet hot foods. Or thaw and remove from cooler 20 minutes before using as a spread or dip.
NEIGHBORLY TIP:
If you'll only use a small amount of pesto at a time, drop the prepared pesto in 1-tablespoon blobs onto wax-paper-lined cookie sheets. Freeze until solid, then pop off the blobs and seal in a zipper-lock bag. That way you have 1-tablespoon amounts ready to go.
Makes about 2 1/4 cups
Excerpted from The Tailgater's Cookbook by David Joachim
Copyright 2005 by David Joachim. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
"Here's another all-purpose spread, topping, and sauce. Spoon it over grilled salmon. Make it the sauce for pizza, or use it as a sandwich spread. Sure, you could buy the jarred stuff, but homemade is so much better. Pesto takes less than 5 minutes to make and it keeps frozen for months. I make it in August or September when fresh basil is easy to find. Then I just freeze it in a tub and scoop out whatever I need."
2 large garlic cloves, coarsely chopped
10 cups loosely packed fresh basil
2 cups grated imported Parmigiano-Reggiano cheese
3/4 cup pine nuts
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup extra virgin olive oil
BEFORE YOU GO:
Put everything but oil in a food processor. Blend until finely chopped, about 30 seconds. Scrape down sides of processor bowl, then add 3/4 cup of the oil and blend to a loose paste, about 20 seconds, scraping bowl as necessary. For a more runny pesto, blend in remaining oil a tablespoon at a time until thinned how you like it. Scrape into two small airtight containers and chill up to 1 week or freeze up to 1 year. Two containers allow you to carry just 1 cup of pesto at a time, since you'll rarely need 2 cups.
WHEN YOU GET THERE:
If the pesto is frozen, use a melon baller or spoon to scrape out the amount you need; small pieces will melt quickly when they meet hot foods. Or thaw and remove from cooler 20 minutes before using as a spread or dip.
NEIGHBORLY TIP:
If you'll only use a small amount of pesto at a time, drop the prepared pesto in 1-tablespoon blobs onto wax-paper-lined cookie sheets. Freeze until solid, then pop off the blobs and seal in a zipper-lock bag. That way you have 1-tablespoon amounts ready to go.
Makes about 2 1/4 cups
Excerpted from The Tailgater's Cookbook by David Joachim
Copyright 2005 by David Joachim. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!