Pike Lane Gardens Pesto

I love preparing my pesto with roasted garlic, toasted walnuts & sweet butter (the secret ingredient!) 

I freeze the finished product in an ice tray & then break apart into individual cubes so it can be used when you need it.  Enjoy!

 

Ingredient List

2 cups fresh basil 

¼ cup fresh parsley

1 ¾ cups extra virgin olive oil 

1 medium head garlic 

½ cup walnuts C½ cup freshly grated Parmigiana Reggiano

4 tablespoons sweet butter (melted)

Ice cube tray

Salt/Pepper to taste

 

Recipe

Preheat Oven to 400 Degrees

Coat walnuts with olive oil &  toast for 5-6 minutes until golden brown -  Set aside.

Slice off the top 1/4 inch of the garlic bulb and remove - Place the remaining bulb in aluminum foil, coat with 2 teaspoons of olive oil and cover.  Roast in the oven for 40 minutes until soft – Set aside

In Cuisinart

Add walnuts, parsley & ½ cup of Oil - Pulse until ground

Squeeze entire garlic bulb  (not the skin!) & add to mixture

Add basil

Pouring slowly, add olive oil as you pulse the Cuisinart until basil is completely blended

Add butter & parmigiana and continue to pulse until smooth.

Add Salt & Pepper to taste

 

Spoon mixture into Ice Cube tray & cover with plastic wrap

Place in freezer for 24 hours or until mixture is solid.

Remove and break apart to individual cubes

Store in ziploc bag in freezer & use as needed.