Pesto is another delish item. I could have and did – ek. eat it by the spoonful (what level of weirdness does this put me at? kind of weird or more of a you should probably see a doctor for that weird?) Anyways, in case you couldn’t tell, it’s tasty stuff in my book.
Then you go and combine pesto with fresh mozzerella…goodness. I used 1/2 of the homemade pizza dough stretched it out in an unattractive fashion and spread it with pesto and slices of mozzerella goodness. That pizza dough is also wonderful as 1/2 of the dough I used for the pizza and the other half I stuck in the refrigerator and made calzones with tonight!
Recipe courtesy of my cute mommy (ex-caterer/Lebanese – let me tell you, she knows what she’s doing in a kitchen)
- 1/2 tsp. salt
- 1/2 cup pine nuts
- 1/2 cup parmesean cheese, grated
- 4 sprigs parsley
- 1 cup fresh basil
- 1/2 cup olive oil
- 4-6 cloves of garlic – depends on your tastes; I usually use 4
In a food processor, blend together the nuts, garlic, salt, cheese, parsley and basil. Process for 10 seconds. Add the oil in a slow streams and continue to process for 20 to 30 seconds or until sauce is smooth. This will keep in a covered container in the refrigerator for 4 weeks, or in the freezer for 6 months.
My mom sometimes divides the sauce into ice cube trays and freezes them until firm. Then she puts in a freezer zip lock bag so you can take them out whenever you need them which is great because then you only reheat what you need!