Calliope Pesto Plus
Ingredients: Before we begin let’s talk a little about pesto. The Italians and the French use pine nuts, but with years of testing I have found that walnuts and raw sunflower seeds are even better tasting, not to mention a lot cheaper. Your efforts to find and use organic ingredients will provide you a much better tasting result than non-organic ingredients. Read the "Notes" at the bottom of this page before you begin. In food processor add basil, salt, pepper & nuts. Pulse a few times to get it mixed up. Add garlic & cheese & pulse a few times. Add oil slowly while processing until you reach a sauce consistency. This may take more than a cup, but whatever amount you need to make it thin enough to spread on bread or crackers without being to runny. You know when you have enough oil added when the mixture spins freely in the food processor without clumping. You may have to scrape the edges of the bowl a couple times to get everything combined. Put about 1-1/2 cups in each zip-lock freezer bag, remove excess air, and freeze. This Pesto will last for a couple years in the freezer, but good luck making it last more than a few months. NOTE: You can use 1 Package, 6oz. Shredded parmesan cheese per double batch if you don’t have the time/ability to shred cheese. NOTE: We have a large food processor and make this in double batches at a time. DON’T use regular olive oil as it tastes too oily and you will not like it much. Always use Extra-Virgin Olive Oil. Enjoy this Pesto on your favorite bread, crackers, flat bread, or with pasta. When using this with pasta a little goes a long way! Also, when using with pasta add a table spoon or two of room temperature pesto over hot pasta and mix. Don't add pesto to pasta in a hot pan as it contains a lot of cheese and will turn into a hard cheese ball.