- For more information, see GardenCuizine's Umeboshi Vinegar Product Spotlight
- First, sanitize a kitchen sink; then fill it with water to rinse the fresh cut basil. We put the basil in large pots with water like you would cut flowers to let the leaves air dry. This allows time to admire your gardening efforts. Sometimes we let it dry overnight. When the leaves are dry, hand pick all the good leaves from the stems and place into a large bowl. Reject any brown or bad looking leaves.
- Toast the nuts, set aside. After all your ingredients are ready, begin filling a food processor* bowl with everything except the nuts and garlic. Mix and chop down the leaves, using your judgment as to how long to mix the pesto. You want to leave some texture to it.
- Add the garlic. Mix some more.Taste the pesto and adjust the seasonings if necessary to your liking. Add the nuts last and don't over mix. Pour the pesto into freezer safe containers, label and store.
Percent Daily Values (%DV) are based on a caloric intake of 2,000 calories for adults and children age 4 or older
Photographs and Blog Article Copyright © 2009 Wind. All rights reserved. rev 8/27/11