Pesto is delicious and can be used in a number of ways, including on pasta, as a sandwich spread, or as a pizza sauce. It is very potent so a little bit goes a long way. I like to make a batch or double-batch and freeze it in ice cube trays for later use. One ice cube of pesto is about two tablespoons and makes for an extremely quick meal.
**Update: This dish only qualifies as "cheap" if you can get a hold of some inexpensive basil. I have grown basil in a pot on my porch and also in a garden. Buying a lot of it at the store can be pricey.
yield: approximately 2/3 cup
2 cups loosely packed basil leaves, washed and dried
2 Tb. toasted pine nuts
2 Tb. freshly grated Parmesan
1/4 tsp. minced garlic
1/2 tsp. kosher salt
1/4 cup plus 1 Tb. extra-virgin olive oil
1/4 tsp. freshly ground black pepper
In a blender or food processor, combine the basil, pine nuts, Parmesan, garlic, and salt; puree. While the motor is running on low speed, drizzle in the oil until incorporated. Season with pepper. Use immediately or store in the refrigerator with a piece of plastic wrap placed directly on the surface of the pesto to prevent discoloration, for up to 3 days. Pesto can also be frozen--I freeze it in ice cube trays so they are portioned out perfectly.
**Update: This dish only qualifies as "cheap" if you can get a hold of some inexpensive basil. I have grown basil in a pot on my porch and also in a garden. Buying a lot of it at the store can be pricey.
yield: approximately 2/3 cup
2 cups loosely packed basil leaves, washed and dried
2 Tb. toasted pine nuts
2 Tb. freshly grated Parmesan
1/4 tsp. minced garlic
1/2 tsp. kosher salt
1/4 cup plus 1 Tb. extra-virgin olive oil
1/4 tsp. freshly ground black pepper
In a blender or food processor, combine the basil, pine nuts, Parmesan, garlic, and salt; puree. While the motor is running on low speed, drizzle in the oil until incorporated. Season with pepper. Use immediately or store in the refrigerator with a piece of plastic wrap placed directly on the surface of the pesto to prevent discoloration, for up to 3 days. Pesto can also be frozen--I freeze it in ice cube trays so they are portioned out perfectly.
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