Friday, June 12, 2009

Pesto Party

Great balls of fire! Catherine is at it again! Last night we had a lovely gathering for our pesto class! Not only did Catherine share & make two gorgeous recipes for fresh pesto from the garden....she proved that you can't mess up making pestos!

How so? Well, we ate up our chicken & corn fritters that she prepared for us (oh so delicious!), but everyone was still craving more pesto, so we went outside to our herb garden and grabbed more herbs to make some new recipes!

Using fresh ingredients makes such a delicious pesto - you have no idea how wonderful it smelled!

As is a pesto recipe for you to try!

1/2 cup extra virgin olive oil
1-1/2 cups fresh baby spinach
3/4 cup fresh basil leaves (mix a variety of basil if you got 'em!)
1/2 cup walnuts or pine nuts
6 oz. Asiago cheese, grated
3 cloves garlic

Combine 2 Tablespoons extra virgin olive oil with the remaining ingredients in a food processor and combine until nearly smooth. Add the remaining oil until smooth.


Katie said...

Our basil is still very young.
When I make pesto, I freeze it in ice cube trays and store the cubes in freezer bags or containers.

Lisa's RetroStyle said...

Oh I'm drooling! I LOVE pesto :D I eat it on that wrong?! I eat a lot of it...smear it on like peanut butter. That's bad isn't it?!

Your recipe is just a bit different from mine. I use Parmesan instead of Asiago cheese and have never added spinach. I'm trying your version next time.

Congrats to Katie on her self restraint! I've never had any left to freeze:0

Catherine said...

Sounds Delicious! Gonna try that recipe.

Chris said...

ha ha ha, guess what I made last night......Pesto with rigatoni! The chicken side dish was rather forgettable but darn that pasta was great! The only downside is that I only have 4 basil plants this year and only 2 are maturing fast enough.

Your recipe sounds different with the spinach. I'll have to give that a whirl next time (food processing pun intended).

Katie said...

note to Lisa: grow as much basil as I do and you will have plenty of pesto to freeze. :)


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