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Easy and tasty pesto recipe.
Put the basil, garlic, pine nuts and salt in a food processor and process until smooth. Gradually add olive to the mixture. Put the mixture into a bowl and mix in Parmesan cheese and black pepper to taste.
Serve with pasta or store covered in the refrigerator for up to a week. Freeze for longer storage.
I know pesto is traditionally basil, thyme, etc. mixed with olive oil. But the other week I had some parsley and cilantro that I knew was going to go bad by the end of the week.
So I finely chopped the parsley and cilantro. Add salt to taste. Add in enough olive oil (or canola oil) to cover the mixture. Stir. Put it in a mason jar with a lid (I did not can it, just for storing purposes).
Now I just use a spoonful or so in whatever recipe I need.
I am unsure of how long this keeps; however if you were to add a tablespoon of vinegar or so I don't think it would harm the flavor much and would help preserve it longer. At having it in the fridge for 3 weeks, it still tastes and seems fine.
By Strawberryparfait from Charlotte, NC