Kristin, my sister, had given me a pesto recipe years ago. It was determined to make some this year since I am blessed with abundant basil! My only hangup though was the expense of the first ingredient, nuts. After talking with Jennifer from Beehaven Farm, I found out that I could substitute sunflower seeds for the nuts. Done! I made a wonderful batch of fresh basil pesto and froze it flat in a plastic baggie. What a great way to preserve fresh herbs. Each time I want a little, all I have to do is simply chunk off a piece and throw it in the microwave to defrost. Delightful, simple, and delicious!
Here is Kristin's Basil Pesto recipe:
1 cup fresh basil leaves, packed
1/2 cup pecans (my substitute = sunflower seeds)
3 cloves fresh garlic
1 Tablespoon lime juice or balsamic vinegar (I used the vinegar)
2/3 cup olive oil
1/2 teaspoon salt
1 Tablespoon black pepper (to taste)
4 Tablespoons freshly grated parmesan
Blend it all together, then add parmesan. Enjoy. Throw extra in a baggie, get all the air out, and lay in a flat place in your freezer. Pull out amount you want, defrost, and throw the rest back in the freezer for later! :)
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