Pesto, And My New Favorite Use
Since school is out, I find I’ve got so many places to go. There have been many “Take a dish” functions and I find this one very portable and very popular. Thanks to our new found maker of fresh goat cheese in our neighborhood, Ben, I bring along a pesto and chevre dip to the shindig.
- about a cup of fresh basil leaves
- 1/2 cup Parmesan cheese
- 1/2 cup pine nuts or pecans or walnuts even
- 1/3 cup olive oil
- 1 segment of garlic
- salt and pepper to taste
Let everything whirl around in the processor a while until you have a paste. If too thin, add more basil and cheese… if too thick, a little more oil. You can make a batch of pesto and store it in the refrigerator a couple of weeks, or freeze it for a few months in a zipper top freezer bag…make the bag really flat and almost airtight, then press little sections in the pesto so you can break out just what you need.
The next step for this dip is to add a good tablespoon of pesto to about 8 oz. of the chevre (8 0z. cream cheese with 2 oz. Swiss cheese grated and mixed into into it would be a fair substitute) with some minced dried onion. After sitting in the fridge a while all this dip needs is some crackers and it’s ready to travel.