Last night I was busy watching the Michigan basketball game with my insanely excited boyfriend, Erwin. While we watched a surprisingly well played game, I tested this easy homemade pesto recipe by Curtis Stone. The ingredients are simple (all I needed to buy was fresh basil) and preparing it took six minutes start to finish.
- 1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed)
- 4 ounces toasted pine nuts
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
Grind the basil, pine nuts and grated Parmesan cheese with a food processor until a smooth paste forms. Slowly add 1/4 cup of olive oil, grinding until a smooth sauce forms.
After the pesto was finished, I tried a trick my friend, Chan, gave me from his childhood. Using a clean ice cube tray, I spooned dollops of pesto in to the cubes and threw the tray in the freezer. So the next time we make pasta or wilted greens I can just throw a cube of frozen pesto into the hot noodles or greens and I’m done. Buh bye, pre-made pesto!