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On Shabbos, we serve our homemade challah hot. Before Shabbos we wrap the challah 80 percent (avoiding full wrapping for halachic reasons) and place in the oven so it’s nice and hot for the meal. This dish complements that beautifully.
1 cup fresh basil leaves
3 cloves garlic or 3 cubes Gefen Frozen Garlic
1/3 cup almonds (traditional pesto calls for pine nuts, but almonds are both cheaper and add a thicker texture)
1/4 cup Bartenura Olive Oil
salt and freshly ground Gefen Black Pepper, to taste
1/4 cup (1/2 stick) Smart Balance or margarine, softened (use soy-free if needed)
Place basil, garlic, and almonds in the food processor using the s-blade and process until finely ground. Add olive oil as needed to turn it into a nice paste. Add salt and pepper to taste.
Once pesto is ready, fold into softened Smart Balance or margarine.
How Would You
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Basil leaves? How many frozen basil cubes would you substitute for the cup of fresh basil leaves?
Considering it goes in the blender, it’s hard to tell. I would start with eight and taste and see what its consistency is. Add as needed.
Freeze? Can this be frozen? Also, can one just omit the margarine for plain Pesto? Thanks
I would try to freeze a drop first. It might get piecy. I don’t know how it would be butter if you leave out the margarine part.
How tight do you pack the basil leaves?
I would say a normal amount, so that it’s a full cup.
Its yummm