CathyZ, made your blender pesto. Easy peaty and now in freezer. I put all

[angak1]

Into a pint canning jar, screwed on the blender blades and blended it right in the jar. I finally had enough basil from my aero garden for a small batch. Used toasted walnuts. It's a bit salty but mixed with pasta it should be delish.http://eat.at/swap/forum1/5287_Sure-_here_it_is_REC_Blender_Pesto

 

[marilynfl]

This IS great stuff...I put in *snack* baggies, flatten, freeze and store. They thaw

to perfection.

 

[CathyZ]

Wow- from 2006 but I still use the recipe with one change

Glad you tried it and that you had some basil in February!

I still use this recipe but I omit the salt as there is plenty in the parmesan cheese. I just made a batch over the weekend.

 

[curious1]

This is my go to recipe. I freeze it without cheese and butter, adding both just before use.

 

[Marg CDN]

I add everything to it. I may be wrong as I've made it this way for about 20 years, contrary to the

advice of the great Marcella. (I have loved her books). Does anyone notice a difference? Every Fall when I make it, I wonder if I should try it the way she suggests now that I have more time to devote to the kitchen, but I've been doing it the lazy way for so long that I really don't know anymore.

 

[angak1]

I added everything. it tastes great. I'll cut way back on the salt as Cathy suggested.

 

[angak1]

great use of those snack size bags! a little pesto goes a long way in our house

 

[Marg CDN]

Reminder: pesto is terrific spread on fish steak (like halibut) & grilled