HOME MADE PESTO

After successfully growing tons of Basil this year, and before the first frost comes, I new I needed to get busy and make some pesto. Last year I made it for the 1st time and after a day, it turned a dark green, not to appetizing! So this year I did a little research and found that if I just blanch the basil in boiling water for 15 seconds, then immediately take it out, and put it in an ice bath it stays a vibrant green!! Then all you have to do is squeeze it out, throw it in a food processor, with 1 lg clove of garlic for every 2 cups of basil, 1/4 cup of walnuts (or pine nuts) salt and pepper, and then stream a little EVOO in there and the result is not only delicious, but 4 days later it is sill as green as ever!! It was so easy and so much more flavorful then store bought!! You must try it sometime!!
For an updated version of my favorite pestos and other sauces please check out my new ebook that was launched in 2013, here’s the link.
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Italian Sauces My Way E-Book

Comments

  1. What a nice blog you have here! Love pesto and that cannoli cake looks yummy. I’ll eat it if they don’t want it!

  2. Thanks Maryann, you’re welcome to come and eat Cannoli cake any time!!

  3. elaine rainone says:

    marie
    could i make a large batch of this pesto this way and freeze it! thanks … elaine

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