Bruce Barone ~ Recipe of the Day

News:

Coming in Autumn 2010!

Bruce Cooks
Love in the Kitchen;
Healthy, Simple, Inspired Recipes
for Every Day Celebrations.

Ice Cube Tray Pesto

Come late summer and early autumn I make pesto.
I do not, however, add the cheese or butter.
 Because I always make freeze it; pouring the deliciousness
into ice cube trays and once frozen popping the green delights out
and storing in one big freezer bag for consumption
throughout the year!

2 cups tightly packed basil leaves
3 tablespoons pine nuts
1/2 cup olive oil
2 garlic cloves, chopped fine before being added to the processor
1/2 cup grated Parmigiano Reggiano cheese
2 tablespoons grated Romano cheese
3 tablespoons butter, softened

Blend all ingredients except cheese and butter until relatively smooth. Fold in cheese by hand to give that chunky, rustic texture. Fold in softened butter, incorporating it evenly into the pesto.

If freezing, do not add cheese and butter; add to thawed pesto just before serving. Top with a thin layer of olive oil, which will help keep pesto green.

~Based on a recipe from Marcella Hazan

I specialize in portrait, nature, and documentary photography.
 I am also a published writer, art consultant, and gourmet cook.
I love family get-togethers, and cats and dogs. And red wine.
Please contact me for your photographic needs.
Photography is my passion.