Pesto sauce for the fridge
Description:
Good for keeping in the fridge for convenience, keeps up to two months in the chiller compartment in the fridge if handled properly with a clean spoon every time it is opened.
You need a food processor to make life easier.
Ingredients:
100g fresh basil leaves, cleaned and patted dry.
1 cup extra virgin olive oil
60 grams Parmesan Cheese in a block
1/2 cup toasted pine nuts
1/3 cup toasted cashews
salt to season and fresh ground black pepper to taste
Directions:
Heat 1/2 cup olive oil in saucepan till hot, throw in basil and let it wilt for two minutes (essential for storage) then allow to cool for 10 minutes
Put wilted basil into a food processor, add the rest of the ingredients with remaining olive oil. Blend coarsely, take care not to allow mixture to become too pulpy. Add a bit more olive oil if needed. Transfer to a jar and store for future use.
Great for lazy pasta on lazy afternoons
posted by ARBilly @ 11:19 PM
2 comments
2 Comments:
I often use store-bought pesto and assumed they added preservatives to it so that it'd keep longer... had no idea these things keep for 2 months even if you made it yourself...
Its possible. The major reason why good food turn bad comes from bacteria/germs from improper handling, or from exposure. I doubt the entire contents would stay inside the jar for two months as it is not a lot, not unless you eat it just twice or three times.
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