I make it in a food processor fit with a metal blade. Try this (came from the Rodale food preserving cookbook)
Drop 6 peeled cloves of garlic into the running processor until finely chopped. Then, add 4 cups of loosely packed basil leaves - run the processor until finely chopped. Add 1 cup of pine nuts and 1 cup of Parmesan Reggiano cheese (this is top quality pesto!) - run the processor until it is well combined. now, with the processor running on slow, in a slow stream, add about 2 cups of olive oil (doesn't have to be super expensive extra virgin, but reasonably good quality) - it will form a nice green paste. You may need to use a spatula to scrape down the sides to ensure it all blends.
We then pour this into a 13 X 9 brownie pan, and make several more batches until the pan is nearly full...then freeze it. Using a pastry scraper or knife, one it freezes, it is easy to cut into "pesto brownies" - and pack them into freezer bags.
It freezes beautifully for at least a year, and we make 2-3 brownie pans-worth each late summer to get us through the year until the next harvest!
__________________
Craig
|