Updated On: Sep 27 2013 05:15:40 AM CDT
This fragrant paste of basil, garlic, and pine nuts is classic and divine. For a summer appetizer, stuff it into hollowed-out cherry tomatoes. For a quick dip, stir about ¼ cup pesto into ½ cup plain yogurt, mayonnaise, or sour cream; sprinkle with Parmesan cheese and season to taste.
1 cup loosely packed fresh basil leaves
¼ cup (1 ounce) pine nuts
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
¼ teaspoon freshly ground pepper
1/8 teaspoon salt, or to taste
Process all the ingredients in a food processor (or blender) until the mixture is a coarse purée. Taste and adjust the seasoning.
The pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, spoon the mixture into a foil-lined custard cup; cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 months.
To use, thaw in the refrigerator overnight, or remove from the foil and thaw quickly in the microwave.
Distributed by Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.
Columbia police investigate death of MU student
Cole County man dies after being infected with rabies
Eyewitness to Brandon Ellingson's drowning speaks out
Mexico woman charged for selling meth after attempting to shoplift
Severe weather possible tonight, Thursday
October marks start of secondary severe weather season in Mid-Missouri
One person injured in Jefferson City shooting
Trial starts for man accused of shooting girlfriend in the neck
Best of the worst: Mug shot hall of shame
What to know: Ebola