Pike Lane Gardens Summer Pesto

I love my pesto with Roasted Garlic, Toasted Walnuts & Sweet Butter (yes, Sweet Butter!) 

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 Olive Oil (A quality smooth variety)

1 medium head garlic 

½ cup walnuts

½ 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 ¼ 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.