As the weather here in Boston starts to change, it is time for all of us living in the Northeast to prepare for the winter. This year, I'm ready! I'm going to do a lot of preparing by canning, dehydrating, and freezing. My first project is to make up individual containers of fresh pesto and freeze it for those lazy winter days where I want something comforting and fast. Here's a a pesto recipe that will get you started.
When storing, cover the surface of the pesto with plastic wrap to prevent discoloration. Place in freezer in a plastic container and add an extra layer of olive oil.
Yield
1 1/4 cups (serving size: 1 tablespoon)
Ingredients
4 garlic cloves, peeled
4 cups packed basil leaves (about 2 1/2 ounces)
1/4 cup pine nuts
1/2 cup (2 ounces) grated fresh Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup warm water
6 tablespoons extravirgin olive oil
Preparation
Drop garlic through food chute with food processor on; process until minced. Place basil and next 4 ingredients (basil through pepper) in processor; process 10 seconds. Combine water and oil in a measuring cup. With processor on, slowly pour oil mixture through food chute, processing just until blended.
Nutritional Information
Calories:
59 (87% from fat)
Fat:
5.7g (sat 1.2g,mono 3.5g,poly 0.7g)
Protein:
1.6g
Carbohydrate:
0.7g
Fiber:
0.2g
Cholesterol:
2mg
Iron:
0.3mg
Sodium:
134mg
Calcium:
41mg
No comments:
Post a Comment