Bits and pieces of my life. I am a lifelong Christian. I have been married for over 40 years to Stan. No children. We have 1 Italian Greyhound named Capodimonte and 2 calico cats named Capt. Fishipants (a rare MALE calico) and Daphne Doolittle. We have 9 nieces/nephews and 10 grandnieces/nephews whom we love. My hobbies are genealogy, reading, digital scrapbooking, history, dogs, homemaking. This is a personal blog, not a business. I share what interests me I am not selling 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