Once pesto is made, this emerald beauty can be frozen to use during the winter months or freshly made on tomato salad or as a sauce over pasta. Here are a few ideas.
-Combine with mayo or use as a sandwich spread.
-Mix with yogurt for a vegetable dip.
-Put a dollop on top of tomato or minestrone soup.
-Place on top of mashed potatoes or roasted vegetables
I'm sure you will find many more uses, and please share them!
2 cloves garlic, peeled
4 cups fresh basil leaves, washed and stemmed
1/4 cup pine nuts, toasted
1 Tablespoon fresh lemon juice
3-4 Tablespoon olive oil
|Pasta with pesto cream and crab|
1/4 teaspoon freshly ground pepper
Put garlic and basil in a food processor and blend until smooth. Add pine nuts and lemon juice. Drizzle in olive oil. Stir in Parmesan cheese and pepper.
If not using right away, put pesto in a jar with a skim of olive oil and top with plastic wrap and put in the fridge, it will keep for several weeks, or freeze.
Tonight the Bake came home from the last day of catching fresh crab. Dinner was pasta with a cream and basil pesto sauce, topped with fresh crab and garden cherry tomatoes.