|
|
|
The Times
  • Jim Hillibish: Pesto brightens tomato pasta sauces

  • Other candidates for pesto include oregano, parsley and spinach. Fresh pesto lasts about a week in the refrigerator. It may be frozen. Pesto adds an herbal flavor blast to pasta sauces and is an excellent dressing on tomato slices.

    • email print
  • Basil crops are near harvest. Don’t miss Basil Pesto this season, an easy way to preserve its sharp-sweet flavor.
    Other candidates for pesto include oregano, parsley and spinach. Fresh pesto lasts about a week in the refrigerator. It may be frozen. Pesto adds an herbal flavor blast to pasta sauces and is an excellent dressing on tomato slices.
    BASIL PESTO
     2 cups basil leaves
     1/2 cup Italian flat-leaf parsley
     3 cloves garlic, minced
     1/2 cup olive oil
     1 teaspoon balsamic vinegar
     2 teaspoons fresh lemon juice
     2 tablespoons pine nuts
    Rough chop ingredients in a food processor or blender while adding oil. Allow flavors to meld three hours in the refrigerator before using.
     

    Comments are currently unavailable on this article

      Events Calendar