Download - Pesto in a Snap! (…or about ten minutes)
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Pesto in a Snap!(…or about ten minutes)
Created by: Meridith Hayden, for L595 – High Tech Learning
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So, what exactly is pesto?
Pesto is a paste that is (generally) made of basil, olive oil, pine nuts, garlic and parmesan cheese
The term pesto comes from the Italian word pestare which means “to pound.” (Source: Merriam-
Webster Online) Traditionally, the ingredients were ground with a
mortar and pestle
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Let’s get started
First, you want to start with fresh basil. Late summer is the perfect time to pick up locally grown varieties. Wash thoroughly.
You can use a mortar and pestle, but a food processor works just as well.
You will also need a spatula, spoon, and an ice cube tray.
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Meridith’s Recipe
I never measure, but if I were to make an estimate, I would say I use… 1 or 2 bunches of fresh basil 2 or 3 cloves of garlic 1 or 2 tbsp. pine nuts ½ c. parmesan cheese Pepper And, of course…
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Olive Oil!
I use extra virgin. You can omit the pine nuts (or use another type of nut) but DO NOT skimp on the olive oil -- that’s a must
Add all ingredients into food processor. Lightly drizzle olive oil until you get a slightly thick paste
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Almost done…!
Once the pesto is nicely blended, use your spatula & spoon to evenly distribute the mixture into the ice cube tray
Stick the ice cube tray in a cleared-out area of your freezer
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Done!
Allow pesto to freeze. Once frozen, pop the cubes out and place them into freezer bags. Home-made pesto can keep for close to a year. Make sure you write the date on the bag.
Pesto is great on pasta, breads, salads and makes a nice marinade for poultry.
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Resources
For basil and other seasonal produce, I participate in Center Valley Organic Farm’s Community Supported Agriculture (CSA) program. Farm info:
http://www.localharvest.org/farms/M116
CSA info: http://www.localharvest.org/csa/
Hundreds of recipes featuring pesto can be found on the Food Network’s website http://www.foodtv.com/