Watch me make my pesto!
One of the first things I knew I wanted at our new house was fresh herbs. I love cooking with them! Fresh herbs bring a welcomed earthiness and enhance the flavors of food. It's such a treat to go out side and cut what I need right off of the plant. Sometimes I just stick my nose right in the plant and inhale- Mmmm and I can't help but smile. Jason thinks I'm nuts but I don't care. At the old house we had a whole garden but decided on just keeping a few planters this year. We planted basil, rosemary, chives and parsley this year. These pictures were taken the day we planted them but in a few short weeks the plants have grown huge. So huge that I decided to whip up some basil pesto. It's a great way to trim down your herbs to keep them healthy and a great low carb addition for your next meal!
*The best part about pesto is you can change up the recipe to suit whatever you like. For instance- start with the basil and pine nuts then add more or less parmesan depending on how cheesy you like pesto- same goes for the garlic. I love garlic but some people only like to use it sparingly. Lastly, depending on how chunky or wet you want the constancy to be you add more or less olive oil. That's the beauty of cooking my peeps- add in a little of this and a little of that until you enjoy the flavor. Cooking is never an exact science. That's where the fun begins!
lil carb Basil Pesto
4 cups of fresh basil leaves, tightly packed
1 cup* parmesan cheese, grated
1/2 cup pine nuts
4+ garlic cloves* ( I like everything extra garlicky- I added 7 cloves!)
1 tsp salt - adjust to your taste
1/2 tsp pepper
1+ cup extra virgin olive oil*
Combine everything except the olive oil into a food processor.
Turn on the food processor and let it go for about 30 seconds until all the ingredients are combined.
Then drizzle in the olive oil while the processor is still on.
If you like more oil add it until you get the consistency you want.
I like it a little thicker just like this:
This will keep in the fridge for about a week in an airtight container.
You can also freeze it for up to six months. The best way to do this is put a thin layer of olive oil on top to keep it fresh and to keep it from turning brown. When it's snowing out and you're craving pesto just take out your container, let it soften enough to scoop out what you need then let it come to room temperature and serve!
What can you make with this pesto besides dipping bread in it?!
OR
Fresh is ALWAYS the best!
One of the first things I knew I wanted at our new house was fresh herbs. I love cooking with them! Fresh herbs bring a welcomed earthiness and enhance the flavors of food. It's such a treat to go out side and cut what I need right off of the plant. Sometimes I just stick my nose right in the plant and inhale- Mmmm and I can't help but smile. Jason thinks I'm nuts but I don't care. At the old house we had a whole garden but decided on just keeping a few planters this year. We planted basil, rosemary, chives and parsley this year. These pictures were taken the day we planted them but in a few short weeks the plants have grown huge. So huge that I decided to whip up some basil pesto. It's a great way to trim down your herbs to keep them healthy and a great low carb addition for your next meal!
*The best part about pesto is you can change up the recipe to suit whatever you like. For instance- start with the basil and pine nuts then add more or less parmesan depending on how cheesy you like pesto- same goes for the garlic. I love garlic but some people only like to use it sparingly. Lastly, depending on how chunky or wet you want the constancy to be you add more or less olive oil. That's the beauty of cooking my peeps- add in a little of this and a little of that until you enjoy the flavor. Cooking is never an exact science. That's where the fun begins!
lil carb Basil Pesto
4 cups of fresh basil leaves, tightly packed
1 cup* parmesan cheese, grated
1/2 cup pine nuts
4+ garlic cloves* ( I like everything extra garlicky- I added 7 cloves!)
1 tsp salt - adjust to your taste
1/2 tsp pepper
1+ cup extra virgin olive oil*
Combine everything except the olive oil into a food processor.
Turn on the food processor and let it go for about 30 seconds until all the ingredients are combined.
Then drizzle in the olive oil while the processor is still on.
If you like more oil add it until you get the consistency you want.
I like it a little thicker just like this:
This will keep in the fridge for about a week in an airtight container.
You can also freeze it for up to six months. The best way to do this is put a thin layer of olive oil on top to keep it fresh and to keep it from turning brown. When it's snowing out and you're craving pesto just take out your container, let it soften enough to scoop out what you need then let it come to room temperature and serve!
What can you make with this pesto besides dipping bread in it?!
OR
Fresh is ALWAYS the best!
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