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!
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
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
Add walnuts, parsley & ½ cup of Oil - Pulse until ground
Squeeze entire garlic bulb (not the skin!) & add to mixture
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.