Fresh Pesto...Yummy

We harvested the parsley and the basil, from our weed ridden garden.

CABBAGE & CAULIFLOWER..AND WEEDS!

WEEDS!

Since I'm allergic to all dairy, I make a basic Pesto recipe then add fresh parmesan cheese, and Pine Nuts, when I put together the pasta dish. 

I add these frozen dollops - below - to a bowl with a couple tablespoons of either olive oil, margarine, or butter. For 'cheese' people I then add fresh grated cheese. 

If you have to heat up the dollops always use a bowl - hot metal pans burn and blacken the Pesto. Sometimes, I also brown some Pine Nuts in an oven and then add those to the pasta. 

You can add part or all of these dollops to sauce or soups too.

PESTO FREEZER RECIPE

Basil stripped of big stems, cleaned and ready for Cuisinart.
They can be a little wet.

Fill Cuisinart with slightly pushed down basil, add a large handful of parsley; two cloves of garlic, roughly chopped; three TBSP of olive oil; about 2 tsp each of salt and pepper.

Pulse, then blend until it looks like this above. Add more olive oil if needed.

Spoon onto parchment paper on cookie sheets and put into the freezer until frozen,  and then transfer into freezer jars or bags.

To use, add a dollop with some margarine, butter or oil top the bottom of the pasta dish. Add hot pasta and toss.
Add cheese and nuts. Adjust if necessary. 

(You can microwave with oil of your choice in a glass dish, if you choose, and then pour over the pasta - about 30 seconds at a time on 'High'.) 

FRESH PARSLEY IN THE SINK!

AND SOME BUTTER LETTUCE...

'Summer food' in the cold winter months!

X O X