Our precious little Sara turned 6 months in June and mixing things in the food processor, placing them in ice-cube trays have already become second nature to me. Making baby food involves very similar steps to making pesto.
The fresh, vibrant green parsley, nutty sweet walnuts and the lovely fresh garlic we bought at the Jean Talon Market made the pesto exceptionally tasty. This recipe makes a lot of pesto; you could definitely make a smaller batch but it takes the same effort and time to make a bigger batch. The process is very simple and the frozen pesto is as good once you thaw it to use in different recipes.
- 1 large bunch parsley (or 2 bunches), washed and dried
- 6-8 cloves garlic
- 2 cup walnuts
- 2 cups extra virgin olive oil
- 1 cup freshly grated parmesan cheese
- Salt and pepper
Toast the walnuts in an oven preheated to 325°F for 8-9 minutes, set aside to cool.
In a food processor, pulse the parsley 10-12 times, add the nuts and garlic; season with salt and pepper. Process the mixture until nuts until finely chopped, pour the olive oil down the feeding tube of the food processor. Add the grated parmesan cheese and use it immediately or it can be frozen for 3-6 months.
To freeze, spoon pesto into ice-cube trays and freeze. Once frozen, transfer the pesto cubes into a resealable plastic bag.