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Recipe Collection

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Mom’s Pesto

Mom’s Pesto Related:   condiments, pareve or dairy, vegan, vegetarian

Prep time: 5 min

Cook time: n/a

Yield: 1 1/2 cups

User Rating:
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My mom Esther makes her pesto with basil, pine nuts, garlic, salt and olive oil and freezes it so that it can be used all winter (and sent to me wherever I may be living at the time). She uses just enough oil to hold the basil together (more can be added when used in a recipe), and does not add any cheese to pesto that she prepares for freezing so she can use it in non-dairy recipes. She adds fresh grated parmesan cheese and a bit more oil for recipes that call for traditional pesto. She has also made it without pine nuts to use in any recipe calling for basil and garlic.

Ingredients

  • 4–6 cups tightly packed fresh basil leaves, washed and dried
  • ½–¾ cup of pine nuts (walnuts can be substituted or nuts can be omitted altogether)
  • 1 whole garlic, peel individual cloves
  • ½ cup extra virgin olive oil
  • 1 tablespoon sea salt
  • Black pepper to taste

Preparation

  • Throw all ingredients into a food processor and process until very finely chopped. Fill ice cube trays or small cups with pesto, or put desired amount in a small baggie and freeze. This recipe makes a very dense and intense pesto which can be diluted with olive oil, cheese and more nuts when thawed and used in any recipe calling for pesto.

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