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Basil Pesto: who makes it?
I know... I'll move this to the recipe thread in a day or two...
So who is into making their own Pesto? I just made about two lbs.
Here is how I make it.
1 -Gallon of washed basil leaves
1 -cup olive oil
1 -large bulb of pressed garlic (6 cloves)
1 -cup of fresh finely grated parmesan cheese
1 -heaping teaspoon salt
The ingredients should all be put in a blender and pureed together (except the cheese) Then the cheese is stired in by spoon.
Serving Suggestions
Use as a pizza base directly on the crust
Eat as a side with any meal
And my favorites...
Serve on fresh baked bread (toasted)
Take a wheat Triscut put a scoop of whipped cream cheese then a scoop of pesto on top... yummy!
Here is a question I have....
My basil is doing exceptionally well this year. Has anyone ever frozen or canned or otherwise preserved pesto?
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"It is inhumane, in my opinion, to force people who have a genuine medical need for coffee to wait in line behind people who apparently view it as some kind of recreational activity." Dave Barry 2005
I am a firm believer in the Old Paths
Articles on such subjects as "The New Birth," will be accepted, whether they teach that the new birth takes place before baptism in water and Spirit, or that the new birth consists of baptism of water and Spirit. - THE PENTECOSTAL HERALD Dec. 1945
"It is doubtful if any Trinitarian Pentecostals have ever professed to believe in three gods, and Oneness Pentecostals should not claim that they do." - Daniel Segraves
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