Subj : St. Egbert 04
To   : All
From : Dave Drum
Date : Fri Apr 23 2021 22:23:10

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Egbert's Basil Walnut Pesto
 Categories: Sauces, Herbs, Cheese, Nuts
      Yield: 10 servings
 
      2 c  (gently packed) fresh basil
           - leaves
      2 lg Garlic cloves; rough
           - chopped
    1/2 c  Grated Parmigiano-Reggiano
    1/3 c  Walnuts
    1/2 ts Salt
    1/4 ts Ground black pepper
    2/3 c  Extra virgin olive oil
 
  Place the walnuts and garlic in the bowl of a food
  processor fitted with a steel blade. Process until
  coarsely chopped, about 10 seconds. Add the basil
  leaves, salt, and pepper and process until mixture
  resembles a paste, about 1 minute. With the processor
  running, slowly pour the olive oil through the feed tube
  and process until the pesto is thoroughly blended. Add
  the Parmesan and process a minute more. Use pesto
  immediately or store in a tightly sealed jar or
  air-tight plastic container, covered with a thin layer
  of olive oil (this seals out the air and prevents the
  pesto from oxidizing, which would turn it an ugly brown
  color). It will keep in the refrigerator for about a
  week.
  
  FREEZER-FRIENDLY INSTRUCTIONS: Pesto can be frozen in an
  airtight container for up to 6 months. You can also
  divide your prepared pesto into the compartments of an
  ice cube tray and freeze. Once it’s frozen, remove the
  pesto cubes from the tray and put a sealable plastic bag
  or airtight container. You can add the defrosted pesto
  cubes to soups, pasta dishes, eggs, sandwiches, and
  potatoes.
  
  RECIPE FROM: https://www.onceuponachef.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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