Because I have enough room in my freezer.
Because my basil finally decided to grow.
Because I went to Trader Joe's and bought a vat of EVOO.
Because I'm pretty confident I'll be craving pesto in December.
Because walnuts are cheaper than pine nuts.
Because the last time these ice cube trays were used, it was for baby food.
Because I love parmesan cheese.
Because it smells good.
Because this way I won't eat it all in one sitting.
And mostly because pesto is so pretty, I made a load of this today.
3 cups fresh basil leaves
1 1/2 cups chopped walnuts (I promise you can't taste the difference)
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
In food processor, blend together basil leaves, nuts, garlic and cheese. Pour oil in slowly while still mixing. Stir in salt and pepper. **you might need to add more oil depending on the consistency you prefer**
By freezing it in ice cube trays, they are premeasured to 2T servings. Perfect to grab a couple when you need them!
This recipe filled one ice cube tray, so essentially 16 T which =8 oz.=1 cup. Watch out, I've got my math on today! Not really, my math teacher hubby gave me an cooking/baking equivalency chart for Christmas.