Pesto Recipe

Here is another fasting recipe that I tried out yesterday. I think you need a food processor to make this little gem. I cannot imagine chopping up 2 cups of basil!
The basic recipe is from the book When We Fast

2 Cups Fresh Basil

2 to 4 garlic cloves
1/4 to 1/3 cup olive oil
Salt to taste
pepper to taste
2 to 6 tbl spoons of pine nuts
Pu the basil and garlic in the food processor and with the machine running drizzle in the olive oil until a creamy consistency is achieved. (You have to figure this out for yourself) Make sure you stop from time to time to scrape down the sides of the bowl.

This is a great sauce to use with pasta. Last night I made up some pene and put some of this in it and it was FABULOUS!

Pesto can be frozen. Put it in ice cube trays and freeze then pop it out and put the green cubes in a zip lock freezer bag. Make sure to take most of the air out of the bag. When needed use one or two cubes. This same process can be followed with different types of stock as well. The key is to make sure as much of the air as possible is removed from the bag.

1 Comment

  1. Fr. P: Your making me hungry! Ice cube method of freezing is helpful and a great idea. Having grown up in an Italian neighborhood, we used this type of dressing often on pasta. I use this busy mom variation. Garlic powder with olive oil and Smart balance spread (which has a buttery flavor), add crushed dry parsley flakes. (mix with pasta)or great on fish.
    2) sprinkle with Romano/parmesan grated cheese/topped with sliced black olives, roasted red peppers. Now for the Toasted Garlic Bread..emmmm

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