This Eating Well recipe is available on the internet but I actually have an eight year old printed copy from the actual magazine. The magazine did a whole series of recipes making pesto with different herbs and some vegetables. Besides the basil pesto, the recipes include a chile pesto, tarragon pesto, goat cheese pesto using oregano, mint pesto, and a sun-dried tomato pesto.
|Making pesto in the vitamix.|
|Freezing pesto in ice cubes.|
|Extra containers found to freeze presto.|
2 cups packed fresh basil leaves
1/4 cup walnut pieces, pine nuts or pecans toasted
1/4 cup grated Parmigiano-Reggiano cheese
3 tbsp extra-virgin olive oil
2 tbsp water
1 large clove garlic, quartered
1/2 tsp salt
1/2 tsp freshly ground pepper
Place all of the ingredients in a food processor and process for a few minutes until it is fairly smooth. Makes about one cup.
You can freeze unused pesto in ice cube trays. Once frozen, transfer the cubes to a freezer bag.
Adapted from Eating Well, Aug/Sept 2005