Bits and pieces of my life. I am a lifelong Christian. I have been married for over 39 years to Stan. No children. We have 3 Italian Greyhounds: Persephone, Dresden & Capodimonte and a calico cat named Binky. We have 9 nieces/nephews and 9 grandnieces/nephews whom we love. My hobbies are genealogy, reading, digital scrapbooking, history, dogs, homemaking. This is a personal blog and not a business. I share what interests me and I am not selling anything or making a profit.
Last night we were suppose to have a freeze. Our first freeze. So I snipped all my basil off and washed it. I'm going to run to the grocery store to get what I need to make Pesto and freeze it!
2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts or walnuts 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste
Process in food processor and serve over pasta.
*Note* For freezing a pesto base, use about 5 cups of leaves, and enough olive oil to make it process well. Freeze this flat in freezer bags. Then when you want it, just take it out, break it up into a bowl and defrost. Add garlic, oregano, and enough cheese to turn the color pea green. Then add a ladleful of the pasta water just before serving. Taste before you add salt