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Re: Basil Pesto: who makes it?
Quote:
Originally Posted by Stephen Hoover
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
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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Frozen should work well.
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He hath shewed thee, O man, what is good; and what doth the LORD require of thee, but to do justly, and to love mercy, and to walk humbly with thy God? Micah 6:8 KJV
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