Recipe tips - Roasted Garlic Walnut Pesto for Freezing (Complete)

[ 02/10/2020 11:56:54 ] along with the number of incoming emails, so that posting updates continue and useful, then this post is "Roasted Garlic Walnut Pesto for Freezing" which was issued on 02/10/2020 11:56:54,read to completion, here's a review Roasted Garlic Walnut Pesto for Freezing:

I like to freeze single serving cubes of pesto for future use when I harvest my basil plants. I roast the garlic, blanch the basil, and leave out the cheese because I think it's more stable for storage that way. I use walnuts because they are cheap in comparison to pine nuts.

Ingredient Checklist

• 2 bulbs garlic
• 1 tablespoon extra virgin olive oil, for drizzling
• salt and ground black pepper to taste
• 1 cup chopped walnuts
• 8 cups packed fresh basil
• 8 cups ice water, or as needed
• 1 cup extra-virgin olive oil

Directions

Instructions Checklist

• Step 1

  Preheat oven to 450 degrees F (230 degrees C).

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• Step 2

  Break garlic cloves off the bulb, but leaving in the peels. Place cloves in a square of foil. Drizzle about 1 tablespoon olive oil over cloves; season with salt and black pepper. Fold foil into a packet with the seams facing up to avoid leakage.

• Step 3

  Bake in the preheated oven, checking every 10 to 15 minutes, until garlic is soft, 30 to 40 minutes. Let cool.

• Step 4

  Heat walnuts in a skillet over medium heat; cook and stir constantly until fragrant and toasted, about 5 minutes. Remove from heat and cool.

• Step 5

  Bring a large pot of lightly salted water to a boil. Pour ice water in a large bowl and set aside. Drop a handful of basil into the boiling water for 2 seconds; remove with a slotted spoon and transfer to the ice water. Repeat with remaining basil. Drain basil from the ice water and squeeze out as much moisture as possible.

• Step 6

  Squeeze garlic to release from the peels and place in a food processor. Add toasted walnuts, basil, and 1 cup olive oil; season with salt and black pepper. Blend in the food processor, scraping sides a few times, until smooth.

• Step 7

  Pour pesto into 1 to 2 ice cube trays; freeze until completely solid, 8 hours or overnight. Pry pesto cubes from the ice cube tray and store in a freezer bag.

Cook's Note:

Your ice cube tray will smell like pesto, so run through dishwasher.

When serving pesto, add freshly grated Parmigiano-Reggiano cheese and a squeeze of lemon.

Nutrition Facts

Per Serving:

263.9 calories; protein 3g 6% DV; carbohydrates 5.2g 2% DV; fat 26.5g 41% DV; cholesterolmg; sodium 7.6mg.Full Nutrition

Thank you for reading to the end "Roasted Garlic Walnut Pesto for Freezing" may be useful for you, you can also read the previous post, i.e. : Air-Fryer Tempura Veggies

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