Pesto in a Snap!(…or about ten minutes) Created by: Meridith Hayden, for L595 – High Tech Learning
So, what exactly is pesto? • Pesto is a paste that is (generally) made of basil, olive oil, pine nuts, garlic and parmesan cheese • The term pesto comes from the Italian word pestare which means “to pound.” (Source: Merriam-Webster Online) • Traditionally, the ingredients were ground with a mortar and pestle
Let’s get started • First, you want to start with fresh basil. Late summer is the perfect time to pick up locally grown varieties. Wash thoroughly. • You can use a mortar and pestle, but a food processor works just as well. • You will also need a spatula, spoon, and an ice cube tray.
Meridith’s Recipe • I never measure, but if I were to make an estimate, I would say I use… • 1 or 2 bunches of fresh basil • 2 or 3 cloves of garlic • 1 or 2 tbsp. pine nuts • ½ c. parmesan cheese • Pepper • And, of course…
Olive Oil! • I use extra virgin. You can omit the pine nuts (or use another type of nut) but DO NOT skimp on the olive oil -- that’s a must • Add all ingredients into food processor. Lightly drizzle olive oil until you get a slightly thick paste
Almost done…! • Once the pesto is nicely blended, use your spatula & spoon to evenly distribute the mixture into the ice cube tray • Stick the ice cube tray in a cleared-out area of your freezer
Done! • Allow pesto to freeze. Once frozen, pop the cubes out and place them into freezer bags. Home-made pesto can keep for close to a year. Make sure you write the date on the bag. • Pesto is great on pasta, breads, salads and makes a nice marinade for poultry.
For basil and other seasonal produce, I participate in Center Valley Organic Farm’s Community Supported Agriculture (CSA) program. Farm info: http://www.localharvest.org/farms/M116 CSA info: http://www.localharvest.org/csa/ Hundreds of recipes featuring pesto can be found on the Food Network’s website http://www.foodtv.com/ Resources