Updated On: Sep 27 2013 05:15:40 AM CDT
This fragrant paste of basil, garlic, and pine nuts is classic and divine. For a summer appetizer, stuff it into hollowed-out cherry tomatoes. For a quick dip, stir about ¼ cup pesto into ½ cup plain yogurt, mayonnaise, or sour cream; sprinkle with Parmesan cheese and season to taste.
1 cup loosely packed fresh basil leaves
¼ cup (1 ounce) pine nuts
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
¼ teaspoon freshly ground pepper
1/8 teaspoon salt, or to taste
Process all the ingredients in a food processor (or blender) until the mixture is a coarse purée. Taste and adjust the seasoning.
The pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, spoon the mixture into a foil-lined custard cup; cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 months.
To use, thaw in the refrigerator overnight, or remove from the foil and thaw quickly in the microwave.
School district loses millions in 'risky financial agreement'
2 arrested in deadly beating of Lehigh County man in OCMD
Amish horse-and-buggy occupants robbed at gunpoint
Three pedestrians struck near Allentown Fairgrounds
Lehigh County man dies after assault in beach town
Basketball game leads to shooting, stabbing in South Allentown park
Teen jumps from burning building in Stroudsburg
Tony Luke's coming to center-city Allentown
Public dispute over Craigslist deal leads to slashing, police say
First day at East Penn schools a bumpy ride