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Recipe

Pesto

Fresh-made pesto brings a bright flavor to any dish. It can certainly be frozen, just be sure to quickly blanch the herb leaves in boiling sea salted-water prior to combining with the other ingredients as this will help to maintain their vibrant color and fresh taste.

Pesto is commonly prepared with Parmesan cheese, this recipe provides it as an option; it’s great both ways!

Ingredients

  • 1 cup raw nuts or seeds of choice, (such as walnuts, almonds, pecans, pumpkin seeds (pepitas), sunflower seeds)
  • 4 cups water
  • Sea salt and fresh ground black pepper, to-taste
  • 4 ounces (about 2-1/2 cups) lightly-packed fresh basil leaves, or cilantro leaves, or parsley leaves
  • 2 garlic cloves (coarsely chopped), or 2 teaspoons minced garlic
  • 2/3 cup extra-virgin olive oil, or coconut oil, or sunflower oil, or flax oil, or palm oil

Method

  1. Place baking rack in first position; preheat oven to 350°F; line rimmed baking sheet with parchment paper.
  2. Spread nuts or seeds of choice evenly over prepared baking sheet; place in preheated oven; toast until golden and fragrant, tossing once, 8 – 10 minutes; remove from oven to cool completely.
  3. Place saucepan over medium heat; add 4 cups water and sea salt; bring to a boil; using a slotted spoon quickly submerge herb leaves of choice; remove immediately to colander; rinse well with cold water; spread leaves on paper towels; dry completely.
  4. In bowl of food processor or blender, combine toasted nuts or seeds, blanched herbs, and garlic; season generously with sea salt and fresh ground black pepper; pulse to finely chop nuts or seeds.
  5. With machine running, add oil in a slow steady stream; process until pesto is smooth.

Use immediately, or place in storage container and refrigerate up to 3 days. Servings: 1-3/4 cups. Prep Time: 30 minutes. Cooking Time: 10 minutes.

To freeze: spoon pesto into ice-cube tray (2 tablespoons per cube); cover tray with plastic wrap; freeze overnight; transfer frozen cubes to airtight storage container; store up to 6 months.

To defrost: remove desired amount from freezer; place in bowl on counter for about 20 minutes; mash pesto with a fork before using.

Variation

To use pine nuts (pignoles): skip steps 1 and 2; instead, place dry skillet over medium heat; once heated, add pine nuts, cook to toast evenly, about 2 – 3 minutes; proceed with recipe as stated.

If flax oil is used in the preparation, do not heat the pesto, as flax oil cannot tolerate heat.

To add flavor and texture: prior to serving, stir in desired amount of Parmesan of choice.