Wednesday, August 26, 2009


Last weekend I had a bunch of leftover basil so I made a pesto and tonight pulled some frozen Pasta Shop summer squash and corn Ravioli out of the freezer for a quick dinner. Pesto is easy to make and freezes really well. I actually left the pesto in the fridge with extra olive oil poured on top to keep it from browning and it will keep that way for a couple of weeks. I had 1 tomato left so I just chopped it and put it on top for a fresh flavor.

Basil Pesto

2 cups loosely packed fresh basil
1/3 cup pine nuts or slivered almonds
1-2 cloves of garlic
1/2 cup parmesan
1/3 cup olive oil

Blend all except olive oil in a food processor until it's a rough paste then add the oil in a stream while it's running to make a thick sauce. Pour in a small jar and top with olive oil or freeze.

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