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!
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
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
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.