Wednesday, September 22, 2010

September 20 Pesto

Audrey, Maurene and I went to a local farm recently to glean. We got eggplant for 70% off and basil for almost 90% off. I already had a plan for the eggplant but as not sure what to do with the basil. While browsing through the Ball Blue Book guide to preserving I found a pesto recipe. An easy way to preserve basil! And Audrey got to use the food processor.

  • 1 cup pine nuts
  • 4 cups fresh basil leaves, firmly packed
  • 2 cloves garlic, crushed
  • 1 cup grated Parmesan cheese
  • 1 cup plus 1 tbsp extra-virgin olive oil
Spread pine nuts on a baking sheet and toast in oven at 450°F until lightly browned. Puree toasted pine nuts, basil and garlic in a food processor until smooth. Add Parmesan cheese. processing just to blend. Add 1 cup olive oil through feed tube in a slow stream while machine is running. Place in container and drizzle remaining oil on top.

Audrey's Tasks:
  1. Pick basil
  2. Help measure and add ingredients
  3. Run the food processor
  4. Laugh!
Mom's Tasks:
  1. Pick basil
  2. Gather ingredients
  3. Help measure and add ingredients

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