Note: I like to freeze herbs, like basil. I got a bunch from my CSA and while trimming off nice leaves to freeze I decided to use the not so pretty leaves and tender stems in pesto. I didn't have parmesan cheese or pine nuts on hand, so they weren't added.
Cheese was bought later, and used with serving the pesto, but didn't bother with pine nuts.
Ingredients:
67g (~1 cup) Basil Leaves and tender Stems
30g Garlic (three very large cloves)
5g (1 teaspoon) Kosher Salt
1g (1teaspoon) Black Pepper
290g Olive Oil
Directions:
Mince the basil leaves, basil stems, and garlic
Add basil, garlic, salt, and pepper to a two cup canning jar
Add enough olive oil to fill the jar to the neck
Close jar and shake to mix, store in fridge
Let sit at least a day for the flavors to meld together
Final Notes:
Pretty sure I added more salt when serving because it was a little bland, but I'd rather the jar be not salty enough than too salty.
Pesto mixed with cooked spinach and cooked pasta. Served with hot chicken sausage and sun-dried tomatoes
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