Preserving the Harvest: Basic Basil Pesto
If you have roughly 30 minutes to spend in the kitchen, Preserving the Harvest: Basic Basil Pesto might be a tremendous gluten free and primal recipe to try. For $2.51 per serving, you get a condiment that serves 6. One portion of this dish contains about 8g of protein, 22g of fat, and a total of 242 calories. A couple people made this recipe, and 20 would say it hit the spot. Head to the store and pick up parmesan cheese, salt, garlic cloves, and a few other things to make it today. It is brought to you by Curious Cuisiniere. Overall, this recipe earns an awesome spoonacular score of 93%. If you like this recipe, you might also like recipes such as Preserving the Harvest: Super Green Veggie Powder, Preserving the Harvest: Peach Butter with Cinnamon, Ginger and Clove, and Basic Basil Pesto.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
3-4 Tbsp extra virgin olive oil
9 c (9 oz) fresh basil leaves, washed and dried
8 garlic cloves, peeled
2-3 oz fresh, grated Parmesan cheese (Optional. We don't add this if we are going to freeze the pesto.)
½ tsp salt
1 c walnuts
Equipment:
food processor
bowl
Cooking instruction summary:
Place the garlic cloves and walnuts in the bowl of a food processor. Process until a smooth paste forms.Add the salt and basil leaves a few at a time, being careful not to over-pack the processor. Pulse the processor to chop the leaves down, and continue until all the leaves have been added and chopped fine.(If you choose to add 2-3 oz of fresh, grated Parmesan cheese, now is the time to do it.)Add the olive oil, 1 Tbsp at a time, as needed for the mixture to form a paste.Once the pesto has been made, freeze by the tablespoonful in ice cube trays. After 3-4 hours, the cubes can be removed from the trays and placed in a freezer bag for later use.
Step by step:
1. Place the garlic cloves and walnuts in the bowl of a food processor. Process until a smooth paste forms.
2. Add the salt and basil leaves a few at a time, being careful not to over-pack the processor. Pulse the processor to chop the leaves down, and continue until all the leaves have been added and chopped fine.(If you choose to add 2-3 oz of fresh, grated Parmesan cheese, now is the time to do it.)
3. Add the olive oil, 1 Tbsp at a time, as needed for the mixture to form a paste.Once the pesto has been made, freeze by the tablespoonful in ice cube trays. After 3-4 hours, the cubes can be removed from the trays and placed in a freezer bag for later use.
Nutrition Information:
covered percent of daily need
