DIGGING DEEPER

Homemade Pesto

Wondering what to do with all that luscious and lovely basil in your basket? How about whipping up a batch of fresh pesto. Not only does it taste wonderful on everything it touches but it freezes beautifully. Just spoon any leftovers into ice cube trays. Freeze until firm, then seal tightly in a sip lock bag. Your pesto should stay nice and tasty for up to six months.

Enjoy!

Homemade Pesto
From the kitchen of Chef Tse

Makes about 1 cup

4 cups basil, packed
2 cloves garlic, peeled and roughly chopped
1/2 cup pine nuts
1/4 cup grated Parmesan
1/2 to 3/4 cup extra virgin olive oil
Salt and pepper

Place basil, garlic, pine nuts and Parmesan in a food processor. Pulse until all ingredients are well chopped. With processor running, slowly pour in oil until desired consistency is reached. Taste and season with salt and pepper. Serve over pasta, tossed with fresh vegetables, in vinaigrette or spread on toasted baguette slices.