BASIL PARSLEY PESTO
My heart is longing for spring & summer, but as I’m writing this blog there’s snowflakes falling to the ground. The only words that come to mind is baaaa humbug & blaaa. Sitting on the couch and drowning my sorrows with a low alcohol, organic sustainable wine while writing this blog on my favorite pesto using garden fresh basil infused with parsley & other deliciousness.
Please use this delicious to slather on a breakfast bacon and egg sandwich, pizza sauce, spaghetti squash or with traditional pasta. As I’m enjoying all of this basil deliciousness in the midst of this wintery weather, keep dreaming of sunshine and green grass because I know it will come sometime in the next few days. CHEERS TO A HAPPY & HEALTHY DAY!
BASIL PARSLEY PESTO
Ingredients
- 3 OZ Fresh Basil Leaves or approximately 4 Cups
- 1/2 Ounce Fresh Parsley Leaves or approiximately 1 Cup
- 2/3 Cup Walnuts or Pine Nuts
- Juice of 1/2 Large lemon
- 1/2 Cup olive oil
- 1/2 tsp Each of Sea Salt & Black Pepper
- 4 Large Garlic Minced
Instructions
- If you have garden fresh herbs, rinse first than dry them using a salad spinner.
- Add all ingredients including the pine or walnuts to a food processor, mix until it's the consistency you like. I like my pesto ingredients completely blended, but not pureed. See image.
- Pesto will stay fresh for up to a week in the refrigerator. I usually make this several times during the summer & freeze it using any small glass jars. The 1/2 pint glass jars are perfect size because that amount is usually enough to use as a sauce for a medium sized pizza, 4-6 sandwiches or to mix with spaghetti squash.
- As you can see in this image I use an assortment of glass jars that I have saved over the years. There's no need to buy jars if you have some small glass jars that are stashed in your kitchen cupboards.
Notes
Below is an unedited picture of unthawed pesto that I froze late last summer. As you can see, the basil unthawed very nicely & retained it's nice green color.
