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Recipe by:
Chantal Clabrough
Courtesy of Sustainable Table ® Ingredients:
8 cups fresh organic basil packed
3 cups fresh coriander packed
4 cups fresh Parmegiano Reggiano or fresh organic Romano cheese
2 tablespoons walnuts
2 cups olive oil
Salt to taste Directions:
Use a food processor for best results. A blender can also be used, but a food processor works much better.
Wash and pat dry with paper towels the fresh basil and coriander. Remove all leaves from the stems and do not use the stems. Grind the basil and coriander. Slowly add the cheese and continue to grind.
Add the walnuts and continue to puree. Slowly pour in the olive oil and continue to pulse the sauce until it is creamy.
Add salt to taste. Tips:
You can freeze pesto in ice cube trays. Remove from trays when frozen and store in freezer bags or containers. This way, you can easily use a bit of pesto on salads or sandwiches. Frozen pesto will last in the freezer for 6 months. To thaw, simply put in the refrigerator the night before or defrost quickly in the microwave. Follow the instructions provided by the canning company to preserve pesto. Right before sealing the jars, pour a little olive oil on the tops. This will help preserve the pesto and avoid spoilage! To find out more about canning, visit HomeCanning.com. To Learn More:
A Pied Noir Cookbook: French Sephardic Cuisine from Algeria, will be published by Hippocrene books in the spring of 2005. chantal@theailerongroup.com Recipe Number 55 added on 2006-10-05
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