Friday, June 27, 2008
Looks like we're in for a bumper crop of basil this summer, and I'm looking forward to making my first batch of pesto this weekend. Admittedly, I'm a bit of a pesto nut - a pine nut, specifically. I put fresh pesto in everything - homemade salad dressings, deviled eggs, hollandaise sauce, mayo, with sundried tomatoes in cream cheese for dips - you name it. Here is my favorite recipe with a few variations and, remember, you don't have basil leaves to make a pesto with pizzazz.
Traditional pesto
2 large cloves of garlic
3 cups firmly packed basil leaves (spinach leaves are a nice substitute)
2 T. grated Parmesan cheese
1 c. olive oil (can substitute 1/2 cup Meyer Lemon Olive Oil for different twist)
Combine in food processor and grind for 10 seconds. Add 1/2 cup pine nuts (or walnuts) and process for additional 10 seconds until nuts are just broken up.
Adapted from The Pesto Manifesto: Recipes for Basil and Beyond by Lorel Nazzaro (2002)
Bon appetit!
Comments
rockandrollgrandma (rockandrollgrandma) says...
I know a woman who makes it with all kinds of nuts; cashews, pistachios, you name it. Such good stuff.
June 27, 2008 at 11:48 a.m. ( permalink | suggest removal )
cathy (cathy) says...
Oh, and I forget to add that lightly toasted nuts are even tastier in pesto...but don't overdo it.
June 27, 2008 at 1:21 p.m. ( permalink | suggest removal )
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