Pesto, Anyone?

1 1/2 c chopped fresh basil
1/3-1/2 c extra virgin olive oil(just eyeball how ya like it as you go)
1/4 c pine nuts,toasted (or you can sub walnuts)
1/3 c grated Parmesan cheese
1 Tbs minced garlic
1/4 tsp chili powder
dash or 2 of salt

Put basil and a Tbs or so of oil in your food processo and blend into a paste.
Slowly add pine nuts,cheese, garlic, chili powder, and rest of the oil,blend til smooth.

It's also up to yuo but sometimes I'll add a pinch or 2 of crushed red pepper for some kick........and this is a great one to freeze in the ice cube trays

2 C fresh basil, packed
1/4 C. pine nuts (I do not toast)
1/2 C. Extra virgin olive oil (or more as you wish)
2 cloves garlic
1/2 tsp. salt
1/8 tsp. fresh grated black pepper
1 C. grated Imported from Italy Parmasagino Reggiano cheese - do NOT substitute

In food processor, combine basil, pine nuts, garlic, olive oil and process until smooth. Put in separate bowl. Add salt, pepper, and grated cheese slowly, adding extra olive oil if you find it necessary. Stir to combine.

I make this in large batches and freeze in 8 oz. canning jars, cheese and all. I find that it doesn't diminish in quality a bit, and I've kept it frozen for a year or more. I won't eat any other type of pesto, nor anyone else's, I just can't....unless they use this exact recipe!

This is the recipe I use (from Cook's Illustrated). I just made a bunch to freeze earlier this week when there was a frost warning.

1/4 cup pine nuts (lightly toasted in a dry skillet for 4 to 5 minutes, or get the pre-toasted ones from Trader Joe's, they're a great time-saver & the package is a lot bigger than the ones you find in grocery stores)
3 medium cloves of garlic (I used 5, and toasted them in a dry skillet with the skins on for about 7 minutes, and then peeled -- when they're toasted they're milder than using them raw)
2 cups packed fresh basil leaves
2 TBS fresh parsley (I use extra -- about 1/4 cup of flat leaf -- it keeps the pesto nice and bright green)
7 TBS extra virgin olive oil (if I'm making the pesto to freeze, I add 5 T. of oil when I make it, and then another tablespoon or two when I thaw it)
salt
1/4 cup grated Parmesan (I only use the real stuff)

Place basil & parsley in a large ziploc bag & bruise the leaves with a rolling pin or meat mallet).

Place the toasted nuts, garlic, basil, parsley, oil, and 1/2 tsp of salt (I usually use less salt & then add some more in if necessary since the one time I used the full 1/2 tsp I thought it was too salty) in a food processor, and process until smooth.

Transfer to a small bowl and stir in cheese.

If you're not using right away, place a layer of plastic wrap over the top and refrigerate for up to three days, or freeze.

If you're using on pasta, be sure to mix about a 1/4 cup of reserved pasta cooking water into the pesto before you toss through the pasta.

Here's mine. It's pretty much the same as everyone else's, because Pesto is hard to mess up. I often use spinach instead of basil, and I always use walnuts instead of pinenuts. Pine nuts are so expensive, and I think the flavor is too sharp.

I freeze pesto in an ice cube tray. Then I can just thaw a cube or two with some pasta for an easy dinner when my husband is out of town.

2 c. fresh basil
1/4-1/2 c. olive oil
3/4 c. grated parmesan cheese
2-3 cloves garlic, minced
1/2-3/4 c. pine nuts
1 t. lemon juice
1/2 t. salt
Grate parmesan cheese. Wash basil and trim off large stems. Put minced garlic, salt and pine nuts in food processor. Process a little to break up the nuts. Add basil and lemon juice. Process thoroughly to fine consistency, adding a little of the oil as you go. Add grated cheese and process until well combined. Store pesto in glass jar in the refrigerator, adding a layer of olive oil to the top to keep it from turning dark. Or spoon pesto into ice cube trays, cover with plastic wrap, and freeze. When frozen, remove pesto cubes and put in zip-loc freezer bag and store in freezer.

I have to pull mine this week as well. I made some a couple weeks ago & froze it in an ice cube tray - I have heard of doing that but never did that before. When I was in Vegas, I had pesto mashed potatoes that were incredible. I want to make some home-made mashed potatoes & then put in an ice cube or two of the pesto and make that at home. Mmmm!

wow...this summer i grew basil because i'm a brown thumb so i was just trying out my luck at growing an herb, and the plants sprouted BEAUTIFULLY!

i let them ALL go to waste because i'm not a fan of basil (love the smell but the taste--i have tobe in the mood for it)...but i didn't think of making pesto.

i am going to grow my basil indoors this year (if i can find more seeds) and try these recipes...i'm really trying to expand the foods i make for my family. we are tired of the same old same old stuff!!!

thanks ladies!