PESTO CUBES
Ingredients
2 c. Fresh basil, rinsed and stems removed
2 tbsp. Olive oil
4 cloves Garlic, roasted
1-1/4 c. Grated Parmesan-Romano blend
1/4 c. Macadamia nuts, toasted
1 tbsp. Lemon zest
1/2 tbsp. Lemon juice
a pinch each Kosher salt and fresh ground black pepper
3-4 drops Frank’s
Directions
• While macadamia nuts are toasting in a sauté pan over low heat, rinse the basil well and remove any remaining stems.
• Place nuts, when toasted golden, in the bowl of food processor (with “S” blade installed), and pulse until finely ground, but not getting pasty.
• Add the basil, lemon zest and juice, and pulse chop 4 or 5 times.
• Add cheese, garlic, salt, pepper and drizzle the olive oil over evenly.
• Pulse process until smooth. The basil should be flecks, and there should be no chunks of any ingredient.
• Add the few drops of Frank’s and pulse a few times.
• If chunky or too thick, drizzle in more olive oil until correct texture/consistency, while running the processor on low.
• In a regular-size ice cube tray, spoon tablespoonfuls into each compartment. (This recipe should make about 6 cubes.)
• Freeze pesto cubes overnight, then remove using a butter knife to loosen them.
• Package in twos in a zipper bag, refreeze and use as needed. Each cube provides two servings of pesto (in most instances).
This is a more-or-less classic pesto recipe with the customary Davis-isms thrown in for… wait for it… flavor. It is wonderful on pasta, poultry and meats. It can be blended with mayonnaise for a tasty spread. It’s very versatile and lots of fun to experiment with ways to use it! Flavor this pesto by adding tarragon, chives, sweet onion and such.
About roasting garlic: The fastest, easiest and best (in my opinion) way to roast garlic is to take the needed cloves – or the whole head -, and place it on a saucer or other small plate. (If doing the whole head, loosen the cloves a bit by breaking the outer paper skin.) Drizzle it with a little olive oil – a 1/2 tablespoon, perhaps, for a whole head – cover it with an inverted coffee cup, and place it in the microwave. (Use a microwave-safe saucer and cup.) Microwave for 30-45 seconds. Remove from microwave and let sit on the counter for a few minutes to finish roasting. Uncover and handle carefully. The cloves should easily squeeze out of their skins, ready to use. They will spread easily on wheat crackers or cocktail rye bread, which makes a delicious snack or hors d’oeuvre. Roasted garlic is very flavorful but with none of the heat/pungency of its raw self.
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