This is a solid version of the Garlic Pesto Sauce for easier handling, storing, spreading, carrying and giving. Being a busy mom, I've made it saltier so it stores better, uses less per serving and thus lasts longer. It also freezes very well. I've forgotten a bottle in the freezer for over a year and it still tastes the same, with the same garlicky pungency, and has no freezer smell at all. When stored, the top layer will get a darker green which is perfectly alright. Besides spreading on bread, crackers, biscuits, bagels--it is also good for pasta, veggie dips, putting on fish and chicken, and is a brilliant touch up on many cream soups, adding to them a sophisticated flavor. (I have tried: tomato based vegetable soup, turmeric vegetable soup, pumpkin soup, cream of corn--please have fun experimenting!)
GRIND IN FOOD PROCESSOR or chop up
- 1⁄2 lb basil leaves, with old stems removed (220g)
- 4 tablespoons pine nuts, toasted (optional)
- 4 tablespoons parmesan cheese, grated (optional)
- 4 tablespoons garlic (about 8 cloves)
PUT IN A SMALL POT
- 4 tablespoons olive oil (or other liquid oil)
- 4 tablespoons butter (or other solid oil)
- 3 teaspoons salt
- Heat the pot slightly and slowly only until warm to touch and butter just melted into the olive oil and salt.
- Add the processed 4 ingredients to the pot and turn off the heat after stirring for 1 to 2 minutes. Continue stirring until well incorporated. (The less cooking of the garlic, the stronger the taste).