I have an idea and hopefully I have twenty some years to get it done. I'll need that much time! I want to make a cookbook for my children. Thus the name My Mama's Food. It has several meanings, for the entries in my journal it will mean me, my children's Mama. For me it means my dear Mom, their Mama Lu, for most of the recipes come from her and my grandma's and great grandmas. I do most of my cooking without a recipe, but sometimes they just need to be written down if we do not want them to be lost for future generations. When I left home I would have treasured a book like this, written by my Mom, so I want to try and do it for my children. I want to include photos of the kids helping me in the kitchen as they grow and eat what we make. What memories they will have when cooking in their own kitchen's and teaching their children to cook and sharing these memories with them and showing them pictures of themselves learning to cook with their Mama. I think it's a grand idea, now if I can pull it off!

Tuesday, September 11, 2012

Basil/Parsley Pesto

You can see I did not blanch the basil on the left...the right is parley 
and didn't sit out as long, a smaller batch.

Basil or Parsley Pesto
2 Cups fresh Basil or parsley leaves, packed then blanched so they don't turn brown.
1/4 Cup grated Parmesan cheese
1/2 Cup olive oil
3 Tbls pine nuts (can substitute walnuts)
3 Garlic cloves, finely minced. (I do this in the food processor before I mix up the pesto) you can get the minced in a jar, way easier!

Place parsley leaves in small batches in food processor and whip until well chopped. Add about 1/3 the nuts and garlic and blend again. Add 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to crape down the sides.
Process until it forms a thick smooth paste. Repeat until all ingredients are used up.

I freeze in small Dixie cups. They pop out easily and I use 2 of them for this recipe.

Large batch for freezing:
20 C parsley (or basil) 10 Cups blanched ~ this prevents it from turning brown. Green pesto is much more appealing!
21/2 Cups cheese
5 Cups oil
3 Cups plus 2 Tbls pine nuts
30 garlic cloves

When I put them in the cups I mix the parsley pesto with half basil 
as most of my recipes call for both.

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