Fresh, homemade pesto sauce is so much better than the already-made store bought kind. The only thing is that you need to eat it right away or the sauce tends to turn brown. If you have left over sauce and want to save it, you can always put a thin layer of olive oil on the top of the sauce (in a sealed airtight container) to prolong the browning. I found a recipe that claims adding parsley to it will keep the color and not change the flavor. I have yet to try it with the parsley, but when I do I'll let you know. Here it is:
ingredients:
1 3/4 cup fresh basil leaves (packed tightly)
1/2 cup parsley (packed tightly)
2 tablespoons pine nuts (or any other nut that fancies you, walnuts are another good choice)
1 garlic clove
1/3 cup freshly grated parmesan cheese
Salt
1/2 cup olive oil
Combine all of the ingredients except the olive oil and grind in a food processor. After ingredients are finely chopped, with the processor still running, slowly add the olive oil, and process until smooth.
This will make about 3/4 cup of pesto.
bom apetite!
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