Pesto is one of the best things to have in your kitchen, and it freezes well, so you can always have it on hand. Add it to soups, sauces, dips, and/or dishes to add extra flavour.
INGREDIENTS
2 cups tightly pressed fresh basil
1 cup tightly pressed fresh Italian parsley
½ cup tightly pressed fresh oregano
½ cup finely grated fresh parmesan cheese or vegan parmesan cheese
2 garlic cloves
4-5 tbsp extra virgin olive oil
DIRECTIONS
- Put the basil, parsley, and oregano into a food processor and pulse until roughly chopped. - Add the parmesan cheese and the garlic. Pulse for a few seconds.
- Add the extra virgin olive oil and pulse until all the ingredients are finely chopped and well combined.
- Add an extra 1 or 2 tbsp of extra virgin olive oil for a creamier pesto.
Note: After the herbs are washed, lay them on a large cloth and let them dry completely before making the pesto.
Note: Pesto can easily be frozen and it's one of the best things to keep on hand. Just line a cookie sheet with parchment paper and scoop on tbsp size servings. Freeze the pesto, then fold each one in tin foil. Place them in a zip lock bag and store in the freezer.
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