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Monday, June 22, 2015

Basil Pesto

Fresh pesto is bursting with herby garlicky bold 
flavors. Whenever my basil plant starts to get
 "leggy" I give it a good trim. It encourages the
 plant to get thicker, and it will make a 
great pesto. 
Strip the leaves from the stems.  Wash them
 in cold water in the bowl of a salad spinner. 
Rinse several times if needed until the water
 is clear. Then spin the leaves dry. 
I don't follow an exact recipe, just toss it all 
in the food processor and give it a good whirl, 
but I'll give you the recipe below to get you 
started. You can add more or less of anything 
to get it to your liking. You can also use almost
 any nuts: pine nuts, walnuts, or almonds.
If I'm making a small batch and I'm
out of nuts, I'll leave those out. 
Add the nuts and garlic to the bowl of a food
 processor. Process until roughly chopped. Add
 the basil packing it down. Process until pureed. 
With the machine running, slowly add  the olive oil
 until it reaches your desired consistency. Add the
cheese, salt and pepper to taste. pulse a few times
 to blend. Total processing time will be
about 1-2 minutes. 
Store in a lidded jar adding a light film of olive oil
 on top of the pesto. So many ways to use it: with 
grilled shrimp, salmon, in a sandwich, as a dip with
 warm crusty bread, in pasta, topping for an omelet, 
grilled chicken, and more.
You'll want to make it all summer long. 

Basil Pesto
2 C tightly packed basil leaves
2 L cloves garlic, peeled
1/4 C pine nuts or walnuts
about 1/2 C olive oil
1/2 C parmesan cheese
1/2 t salt ~ 1/4 t pepper
Wash the basil leaves in cold water
and dry in a salad spinner. Add the nuts and
garlic to a food processor and process until
roughly chopped. add the basil; process again.
With the machine running add the oil and run
until pureed. Add the cheese, salt and pepper.
Run again until desired consistency. 

Enjoy!

3 comments:

  1. I have basil growing right now.....can't wait to try this recipe!
    Blessings,
    Lanita

    ReplyDelete
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