Quite Possibly the Best Pesto I’ve Ever Made

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Not the prettiest, but definitely the tastiest!

I had this problem before we left for vacation a few weeks ago. I picked up my CSA veggies on Tuesday, and we left on Friday. Not nearly enough time to eat everything! Especially the basil. I had a lot of basil. Not only was there a bunch in my box, but there are two plants sitting out on the patio that I haven’t managed to  kill off yet. (Yay me!)

So, I took a risk. I had heard that you could freeze pesto. So I decided no time like the present. I threw this recipe together on a whim, and put it in the freezer. Then yesterday, I removed it from the freezer and placed it in the fridge. By dinnertime it was mostly thawed. I cooked a bunch of soba noodles, drained them and placed them back in the pot. I then dumped the pesto on top and put the lid on and let it sit for a few minutes, gave it a quick stir, and wahlah! Dinner was served.

The hubby, who is kind of a big baby about the whole leftover thing, eagerly brought the leftovers to work for lunch today.  And then texted me telling: “Excellent leftovers BTW.”

Mission accomplished.

“Cheesy” Sundried Tomato Basil Pesto

2 garlic cloves

1 c. basil leaves (loosely packed)

1/4 c. pine nuts

1/4-1/3 c. olive oil

10 sundried tomatoes (soaked in oil kind)

1/3 c. nutritional yeast

1/4 – 1/2 c. water to thin

salt to taste

Toast pine nuts by placing in a hot skillet and tossing around until golden brown, reducing heat to medium, medium high after they hit the pan. Do not walk away from the pine nuts. They will burn. Be patient and get the job done. Then, process garlic cloves until finely chopped. I used my mini Ninja processor.  Add basil. Process, stopping on occasion to scrape down the sides. Then add the rest of the ingredients (minus salt), starting with the lesser amounts of both the olive oil and water. Process. Scrape down sides. Repeat until blended. This will not look pretty. Green and red are beautiful for Christmas, but they do not combine beautifully. Trust me. It’ll be okay. Add additional oil and/or water until the consistency is what you would like. Taste. Savor. Add salt if necessary.

Pour over noodles of your choice. I can vouch for soba noodles and udon noodles. Both were tasty.

You can freeze this. I’m not sure how long it will last, but I know two weeks worked!

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