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Pesto for Pasta, Chicken or Fish |
Ingredients:
250 ml packed basil leaves
75 ml grated Parmesan cheese
60 ml extra virgin olive oil
4 garlic cloves
salt and pepper, to taste
Method:
1. Combine all ingredients in a food processor or blender.
2. Process until well-combined and thick.
3. refrigerate. Use for pizza, sandwiches, pasta or meat dishes.
Pesto will keep up to 5 days in the refigerator. Do not heat pesto as the heat will cause it to turn an ugly black color; just toss it with hot pasta or spread onto cooked chicken or fish.
Pesto Pointers:
For fresh, home-made pesto year-round try this handy tip: After processing your pesto (as per the above recipe), freeze pesto portions in ice cube trays, then transfer the cubes into a plastic freezer bag as they harden (you can alsofreeze pesto portions in small freezer bags). When you need pesto for your favorite recipes, just thaw a few of the cubes.