Pesto in a Snap!(…or about ten minutes)

Created by: Meridith Hayden, for L595 – High Tech Learning

So, what exactly is pesto?

Pesto is a paste that is (generally) made of basil, olive oil, pine nuts, garlic and parmesan cheese

The term pesto comes from the Italian word pestare which means “to pound.” (Source: Merriam-

Webster Online) Traditionally, the ingredients were ground with a

mortar and pestle

Let’s get started

First, you want to start with fresh basil. Late summer is the perfect time to pick up locally grown varieties. Wash thoroughly.

You can use a mortar and pestle, but a food processor works just as well.

You will also need a spatula, spoon, and an ice cube tray.

Meridith’s Recipe

I never measure, but if I were to make an estimate, I would say I use… 1 or 2 bunches of fresh basil 2 or 3 cloves of garlic 1 or 2 tbsp. pine nuts ½ c. parmesan cheese Pepper And, of course…

Olive Oil!

I use extra virgin. You can omit the pine nuts (or use another type of nut) but DO NOT skimp on the olive oil -- that’s a must

Add all ingredients into food processor. Lightly drizzle olive oil until you get a slightly thick paste

Almost done…!

Once the pesto is nicely blended, use your spatula & spoon to evenly distribute the mixture into the ice cube tray

Stick the ice cube tray in a cleared-out area of your freezer

Done!

Allow pesto to freeze. Once frozen, pop the cubes out and place them into freezer bags. Home-made pesto can keep for close to a year. Make sure you write the date on the bag.

Pesto is great on pasta, breads, salads and makes a nice marinade for poultry.

Resources

For basil and other seasonal produce, I participate in Center Valley Organic Farm’s Community Supported Agriculture (CSA) program. Farm info:

http://www.localharvest.org/farms/M116

CSA info: http://www.localharvest.org/csa/

Hundreds of recipes featuring pesto can be found on the Food Network’s website http://www.foodtv.com/