Wednesday, June 23, 2010

Pesto Crackers

The CSA I am involved in gave me a bunch of basil this week. That can only mean one thing : Pesto!

 Recipe modified from Simply Recipes
    •    2 cups fresh basil leaves, packed
    •    1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
    •    1/3 to 1/2 cup extra virgin olive oil
    •    1/3 cup pine nuts or walnuts
    •    1-3 garlic cloves (1large is fine)
    •    Salt and freshly ground black pepper to taste
Update - you can also add a TBS of whey to lacto-ferment it and help it keep longer without changing the taste.

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.

Leftover almond crackers with a little fresh pesto and raw parmesan...

Toasted until just slightly melty and savored down to the last bite. Mmm....

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