Pesto recipes were just requested over on the herbs forum... I figured I'd post my 2 favorites over here and then put a link on the herb forum thread... I know I've posted these before, but have no idea where! LOL
Please add your own recipes or suggestions! Also, let us know how you use pesto. I have a lot of basil out there!
I like to freeze pesto (without salt, but I do add the cheese). If you put it into ice cube trays, you can pop out the frozen cubes and store them in a freezer bag. Actually, you can freeze other herbs in a similar fashion -- mince in your food processor, add a little olive oil (oil seems to be a good buffer for preserving the flavor), then freeze in ice cube trays -- it helps to note that you started with 2 cups of oregano leaves, say, and ended up with 8 cubes, so you can write "1 cube = 1/4 cup fresh oregano" on the bag.
Pesto Sauce from The All New All Purpose Joy of Cooking (critter's notes in parentheses)
2 cups loosely packed fresh basil leaves
1/3 cup pine nuts (I also like to substitute cashews, almonds, or even walnuts)
2 medium cloves garlic, peeled (4 wouldn't hurt)
1/2 cup grated Parmesan cheese
Process the above ingredients to a rough paste in the food processor.
With the machine running, slowly pour through the feed tube:
1/3 cup extra-virgin olive oil
Sauce should be a thick paste. If it seems dry, add a little more olive oil.
Season with salt & ground black pepper to taste. Use immediately or store in a covered
glass jar in the refrigerator for up to 1 week (or freeze as suggested above).
