Our basil is growing out of control, so I made some pesto yesterday. Today I ate it on Trader Joes lobster ravioli and it was delicious (of course I forgot to take a photo of the ravioli). Here is it on bread–it doesn’t look appetizing but believe me, it’s good.
I improvised the recipe. I used about a cup of fresh basil leaves, 1/4 cup of Parmesan cheese (bought a chunk and cut it into pieces), 1/4 cup of almonds (because pine nuts were about 4 times as expensive), salt, pepper, and olive oil. Just throw everything except the oil into a food processor, get it all chopped up, and then add the oil, about 1/4 cup, a little at a time. Taste it, and just add more of what you need (in my case it was more cheese and nuts, because the basil was so fresh and tasted so strong. So easy, so yummy. But it only stays good for a week in the fridge.
You can put it in the freezer though. Pour it in an ice cube tray and then take the cubes out and store them in plastic baggies. Then when you want some pasta, you can take as many cubes out as you need for that particular dish. Works like a charm!
Mr. Monkey looooooves pesto. Sounds great!
Weezer–I’d mail some to you but I don’t think that would work. Adina–that is genius!! I need to invest in some ice cube trays. But I also have tiny tupperwares.
oliver’s never had pesto – but i’m sure he would like it. he wanted to tell you that you and he share the same layout.
woof.
looks yummy!
Dan is awaiting the pesto recipe from Friday!!