Pesto is most often served over warm pasta but can also be added to potatoes, used as a pizza sauce – top with fresh tomatoes and some parmesan cheese – or spread some on a sandwich. It’s easiest to make using a food processor. Add oil to get the texture you like and, if you’re storing it in the refrigerator rather than using it immediately, drizzle some olive oil on the top so that the pesto retains its color. Pesto can be frozen – most people say to leave out the cheese and add it when you want to use it. I freeze it in ice cube trays and once frozen, put the cubes in zip lock bags.
2 cups loosely packed fresh basil leaves
1-4 cloves garlic, chopped
¼ teaspoon salt
¼ cup pine nuts or walnuts (try other nuts if you like)
½ cup grated Parmesan cheese
¼- ½ cup olive oil
Place basil, garlic, salt, nuts, cheese and about ½ the oil in a food processor. Pulse until it’s nicely blended. Add additional oil in a stream until you have the consistency you want.
2-1/2 lbs tomatoes, seeded and chopped – skinned if you’re ambitious
6 Tablespoons olive oil
½ Tablespoon fresh oregano, chopped
2 Tablespoons fresh basil, chopped
2 Tablespoons fresh parsley, chopped
2 cloves garlic peeled and minced
Salt and freshly ground pepper
½ teaspoons sugar
Put all ingredients in a large bowl and mix well. Allow to stand at room temperature for at least two hours, then season and toss with hot pasta.