Place 1/2 cup walnuts or pine nuts in processor or blender with the following,
3 TBSP-fresh minced garlic,
5 cups basil,
Process about 4 or 5 pulses, then add:
1 tsp. salt,
1 tsp. pepper
With the processor running, slowly pour
1 1/2 cups of olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
Add 1 cup Parmesan
Puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
NOTE: Air will cause pesto to turn brown, to prevent this add the layer of oil over top before freezing.
For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, rinse them in cool water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
5) Wise Use of Your Leftover Bread Ends,
Italian, whole grain or any leftover makes a great crouton or garlic bread.
It only takes a few minutes, as you have leftover ends cut them in cubes and put in a pan, place in a dry place uncovered or where air can flow for drying.
When ready to bake preheat oven to 350,
Drizzle it with Garlic powder a little butter, Olive oil, cracked pepper, and seasoning of your choice, stir around in pan, latex gloves work great for this type of task, then brown in the oven 3 minutes,
toss or stir and go again 2-3 minutes in the oven again.
FRESH "Garlic Croutons".
You will smell when they are done it smells life garlic bread.
Golden brown, feel crisp when you pat with your spatula or shake the pan they will click.
You can also do the same for large crustini for onion soup or appetizer snacks