I only had pesto for the first time last year. Can you believe that? That’s a lot of years of my life that I did not know about this amazing condiment!! Now I eat it on everything. Baked potatoes, pasta, chicken, just slathered on a slice of bread….
One time after I was finished making pesto, I asked Lil’Miss to make mayonnaise in the food processor before I washed it. Then we had turkey sandwiches with pesto and pesto mayo on a ciabatta roll. Oh. My. Goodness. Is there anything better? I’m pretty sure not.
A note about filberts: You know what filberts are, right? Those would be hazelnuts. In Oregon, where 98% of the US’s hazelnuts are grown, we call them filberts. Filberts are a great substitute for pine nuts in this recipe. They’re less expensive, and for me, they’re local. My actually grow them, so they’re super local for me.
So. Here’s the recipe!! You can divide this recipe down to thirds if this is too much. But honestly, can you have too much pesto? Really?
Basil & Filbert Pesto
– 3 packed cups of basil leaves
– 1 cup shredded parmesan cheese
– 1 cup olive oil
– 3/4 cup filberts (or pine nuts)
– 9 cloves of garlic (I used 10-12 cloves, cuz you know, garlic….)
– pinch of salt and pepper
4. As the basil is mixing in, start pouring the oil in. Just pour in a small stream. This will help the pesto emulsify and stay all together. I’ve tried this multiple ways, and I really think this is the best. Just dumping the oil in makes the oil separate.
That’s pretty much it.
To freeze it, I pressed it into these silicone muffin pans. They make the pesto a nice size for serving later on in the year. When they’re frozen through, pop them out and store them in a freezer bag until you’re ready to use them. Then just take one out and let it melt and mix into your really hot tomato soup- voila, love.
You can also store it in the fridge for a long time. Put the pesto in a container and make the top of it flat. Pour a little olive oil over the top, so there’s a thin layer keeping the pesto from touching the air. It’s supposed to keep for several months in the fridge this way.
I’m just going to tell you with pesto that accessible, there is no way it ever lasts several months in our house. But it’s an idea.
Pesto. Yes. What is your favorite way to eat pesto? Share it in the comments!
This post was published on Muse of the Morning.com
- 3 packed cups of basil leaves
- 1 cup shredded parmesan cheese
- 1 cup olive oil
- 3/4 cup filberts (or pine nuts)
- 9 cloves of garlic (I used 10-12 cloves, cuz you know, garlic....)
- pinch of salt and pepper
- 1. Put all the ingredients except the oil and basil into the food processor.
- 2. Process until everything is finely ground.
- 3. Now add the basil and start processing in.
- 4. As the basil is mixing in, start pouring the oil in. Just pour in a small stream. This will help the pesto emulsify and stay all together. I’ve tried this multiple ways, and I really think this is the best. Just dumping the oil in makes the oil separate.
- 5. Mix until it’s all blended together and smooth
- To freeze, press into muffin cups or ice cube trays. When fully frozen, pop out and store in a ziplock bag in the freezer.
- To store in the refrigerator, smooth the top of the pesto and cover with a thin layer of olive oil.