|(clockwise from the top: traditional basil, pesto rosso- dried tomato, red pepper pesto)|
Pesto no. 1 is the traditional basil pesto made with fresh basil, pine nuts, garlic (fresh and local), olive oil. I add the parmesan cheese after thawing.
Pesto no. 2 is pesto rosso- dried tomatoes in olive oil, olives. fresh garlic, rosemary, toasted almonds. olive oil- delicious.
Pesto no. 3 is red pepper pesto- fresh garden ripe sweet red peppers, toasted almonds, a little onion, garlic, olive oil. Parmesan cheeses added when thawed. Fresh tasting and delicious.
Each recipe made about 12 cubes with a little left over for immediate tasting.
1. Traditional pesto:
2 cups fresh basil, rinsed and dried
4 tbsp pine nuts
1/4 cup olive oil, approximate amount, you can adjust
3 tbsp parmesan cheese, freshly grated (if freezing, add to the thawed pesto)
2 large garlic cloves (use the freshest available, please not the grocery story variety)
2. Pesto rosso: (sun-dried tomato pesto
|Pesto rosso with pasta and grilled vegetables|
1⁄2 cup almonds, toasted
2 tbsp. rosemary leaves, minced
2 tsp. balsamic vinegar
2 tsp. sugar
1⁄2 tsp. dried chili flakes
20 oil-cured black olives, pitted
10 sun-dried tomatoes in oil
4 cloves garlic
Kosher salt and freshly ground black pepper, to taste
3. Red pepper - Almond pesto
3 large red sweet peppers, seeded and quartered
1 small onion (or 2 shallots)
1/2 cup toasted almonds
5 large garlic cloves
1/2 cup olive oil
3 tbsp freshly grated Parmesan or 4 oz of goat cheese (if freezing, add to the thawed peso)
For the pesto rosso and the red pepper pesto: toast the almonds in a 325 degree oven for approximately 15 minutes.
For all the pestos, place all the ingredients, except the olive oil, in the bowl of the food processor and pulse until finely chopped. If you are freezing your pesto, add the cheese just before using, when the pesto has thawed. Slowly add the olive oil to the mixture in the food processor until you reach smooth paste-like consistency. Place in ice-cube trays and freeze.
When ready to use, thaw slowly in the refrigerator, add the cheese and adjust the amount of olive oil, if needed.