Basil is my favorite summer time herb.
I love to put it in my tomato salads, my scrambled eggs, my sandwiches.
And when it is finally growing lush and tall I harvest it to make pesto.
Pesto is so simple, versatile and just simply divine. I carried a jar of pesto home from Italy years ago and rationed it to make it last as long as possible. But really, it wasn't any better then the simple sauce I make myself from my own homegrown Oregon basil.
And when it is finally growing lush and tall I harvest it to make pesto.
Pesto is so simple, versatile and just simply divine. I carried a jar of pesto home from Italy years ago and rationed it to make it last as long as possible. But really, it wasn't any better then the simple sauce I make myself from my own homegrown Oregon basil.
I simply take off all the leaves from the stems and wash them in cold water.
Pesto is made from just a few simple ingredients.
Garlic, nuts, Parmesan cheese and extra virgin olive oil. The price of pine nuts this season is simply outrageous so I am using walnuts instead. No one will notice the difference.A food processor is necessary for making this sauce. I pack as many leaves into a two cup measure as I can and put those into the food processor.
Then I add a heaping 1/3 cup nuts, a heaping 1/2 cup parmesan cheese and several cloves of garlic.
Pulse this until all is finely chopped.
The two cups of fresh basil made one eight ounce jar of pesto sauce.
I also freeze pesto in ziplock bags, flattening the bag so that when I want to use a bit I can easily break a piece off. The pesto can also be frozen in ice cube trays that have been sprayed with a little oil.
I also freeze pesto in ziplock bags, flattening the bag so that when I want to use a bit I can easily break a piece off. The pesto can also be frozen in ice cube trays that have been sprayed with a little oil.
Now, what to do with the pesto?
Or better yet...
Make it a little caprese sandwich by adding a slice of fresh mozzarella and tomato. Yum!Pesto can also be used to make a quick, easy and delicious (a winning trio when preparing a meal) pasta. Simply toss a glob of pesto in freshly cooked pasta (fettuccine is great but any shape will do), sprinkle with more Parmesan cheese and serve!
We like to spread a layer of pesto on our dough when making homemade pizza. Pesto can also be mixed into butter (1:1) for a spread to use in sandwiches or on garlic bread.
Does anyone else have any other delicious uses for pesto?