Oregano and Parsley Pine nut Pesto
But alas, this batch I'm eating this week came from the freezer. Yes, the freezer! I had made a huge batch of pesto in the fall to use up my herbs and froze it in smaller containers.
I was a bit worried, wondering if it would freeze well, but it's fine. This is actually the third batch I thawed and it's just as good as the first and second batch I took out in the middle of winter. Who would have thunk it, freezing pesto?!? I had no clue, I just took a chance and hoped it would thaw out alright.
This recipe turned out fantastic. The ratio of oil and saltiness to herbs gives such a tasty pesto. I used oregano and parsley for this version but any variety or ratio of herbs works. Just make sure you use good quality parmesan cheese, it really does make a difference.
I've been eating it on and with everything lately. Oh so good. Envious much?
:)
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Oregano and Parsley Pine nut Pesto
Buon Appetito!
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Oregano and Parsley Pine nut Pesto
makes 1-1/3 cups
3 large garlic cloves
1/2 cup pine nuts
2 ounces (~2/3 cup)Parmesan cheese, coarsely grated
1 teaspoon salt
1/2 teaspoon black pepper
3 cups lightly packed oregano and parsely leaves, any ratio
2/3 cup olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, oregano and parsley leaves, then process until finely chopped. With motor running, add oil, blending until incorporated.
Recipe from: Pesto Epicurious website.
3 large garlic cloves
1/2 cup pine nuts
2 ounces (~2/3 cup)Parmesan cheese, coarsely grated
1 teaspoon salt
1/2 teaspoon black pepper
3 cups lightly packed oregano and parsely leaves, any ratio
2/3 cup olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, oregano and parsley leaves, then process until finely chopped. With motor running, add oil, blending until incorporated.
Recipe from: Pesto Epicurious website.
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