Recipe by milliwuu
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!)
Top Review by Chef GreanEyes
MMMM! Used up a lot of my basil in the garden so i didn't have to freeze or dry it all! LOVED it! the other half loved it as well... adds it to casseroles and meals here and there. thanks! the toasted pine nuts smell DIVINE!! :)
GRIND IN FOOD PROCESSOR or chop up
- 226.79 g basil leaves, with old stems removed (220g)
- 59.16 ml pine nuts, toasted (optional)
- 59.16 ml parmesan cheese, grated (optional)
- 59.16 ml garlic (about 8 cloves)
PUT IN A SMALL POT
- 59.16 ml olive oil (or other liquid oil)
- 59.16 ml butter (or other solid oil)
- 14.78 ml salt
Directions See How It's Made
- 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).