Friday, July 3, 2015

Foodie Friday: Make your own pesto from Basil or Swiss Chard

This is a recipe I have made multiple times, and stored in tiny plastic containers. You can save all the summery goodness for winter time to add on pasta or even give a little oomph to homemade chicken soap or spaghetti sauce.  It's fail proof  and you can substitute in walnuts for pine nuts.

Basil Pesto/Swiss Chard Pesto

2-1/2 cups packed fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
1/4 tsp each salt and pepper
1/2 cup extra-virgin olive oil
2 cloves garlic, minced


In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add 1/3 cup (75 mL) of the oil in a thin steady stream. Stir in garlic. Divide among four 4-oz (125 mL) airtight jars; top with remaining oil. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 6 months.)

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