Recipe for Classic Basil Pesto
4 to 6 Cloves Garlic
4 cups shredded fresh basil leaves
1 cup olive oil
1 cup grated Parmesan or Romano cheese, preferably a mix
“Place the…garlic, basil and oil in a food processor and blend as fine as possible. Transfer the mixture to a medium bowl and stir in the cheese. Add salt to taste. Use right away of store in the refrigerator for up to 3 days.
“Note: If freezing the pesto, don’t add the cheese until ready to serve.” Gardener’s Community Cookbook
Read More About Basil:
Recipe for Sun-Dried Tomato Pesto
1 cup (packed) dried tomatoes
4 cloves garlic
1/3 cup grated Parmesan
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
- If using oil-packed tomatoes, drain them, reserving the oil for later. If the tomatoes have not been packed in oil, soak them in enough boiling water to cover for about 20 minutes, then drain.
- [As of 2018, the NCHFP RECOMMENDS AGAINST storing dried tomatoes in olive oil. The OREGON STATE EXTENSION SERVICE doesn’t outright denounce the process, but they do say:
Because of their acidity, unseasoned (i.e., no vegetables or herbs) fully dried tomatoes may be safely stored in oil at room temperature. (Refrigeration may delay rancidity, however). // The tomatoes can be flavored with dried herbs and garlic.
Dried tomatoes in oil can be used on pizza, pasta salads, appetizers, and Italian dishes. The oil can be used in vinaigrette dressing, or in a marinade sauce. It can also be used as a dip for French bread.
NOTE: Dried tomatoes-in-oil mixtures with garlic and/or herbs MUST be refrigerated and used within 4 days or frozen for long-term storage.]
Oregon State Extension Service
- Place the tomatoes and the rest of the ingredients in a food processor and process until well blended. Use right away or store in the refrigerator for up to 5 days. Gardeners’ Community Cookbook