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Actual Pesto Recipe: Here is Aunt Jeuney's actual recipe for pesto:

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.

For more information, see my fake recipe, Leonard's Pesto Myths and Facts, or my recipe for Pesto Cream Sauce.

I have previously used spinach instead of basil, and as there was no parmesan cheese to be found in the grocery store, I used Asiago this time. Also, I've never used pine nuts because they are ridiculously expensive; I've always substituted walnuts. I still don't have a food processor, and I've still been making this in the blender and it is still difficult. Yesterday's batch made about 1 cup, or 16 one-tablespoon ice cube servings.

[Comments] (3) : I've already accomplished everything on my list today. I vaccuumed, I made two batches of pizza dough (poor little Rachel begged for some also) and I emailed two months worth of hymns to the program lady and the substitute organist. Now I'm going to make a trip to Jo-Ann's so I can finish my quilt.

John was told to take tomorrow off, so he will be home to keep me and Beet company. For all the planning and preparing one does for a new baby, ir's a bit annoying, really, that she can show up whenever she feels like it. You can only plan so much!


© 1999-2022 Susanna Chadwick.