Pesto Paste Concentrate



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Source Lisa Blomgren

Preparation Time30 minutes

Serves16 ounces

1/2 cup pine nuts
1/4 cup olive oil
4 cups fresh basil
4 cloves garlic
1/4 cup water

1. This recipe is inexact, very flexible, and elastic as to the proportions of the ingredients. Adjust amounts of pine nuts and basil to taste.

2. Place olive oil, pine nuts, and garlic in food processor and blend into a paste.

3. Add basil leaves and tender stems one cup at a time and blend until smooth with small amounts of water as needed to ease processing.

4. When blended, spoon into a plastic container and freeze. Pesto concentrate will keep for up to two years in a freezer.

Oct 25, 2010 2:14:05 AM Daniel Bingham said...

Hey, comments work now. Plus... those aren't the proportions I usually use o.O Maybe I'll post my version and we can go head to head. :) I bet your version wins... my version's proportions don't make much sense :D

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