My basil plants are in full gear so it’s time to make some Pesto ! Looking out my kitchen window I see a need to do some harvesting. Sure, I’ve used a little bit here and there to add to sandwiches, pasta dishes and other vegetable creations, but it seems to be growing like Jack’s beanstalk! I can take a little pride in this perfect blend of flavors since I helped grow this marvelous herb! I think I’ll make some focaccia bread to slather this on also. Well, I better get busy before the basil plant takes over my garden!
Pesto originated in Genoa which is located in northern Italy. The verb pestare means to step, crush or pound on. A mortar and pestle are typically used to grind rather than pound. In the modern kitchen, we use a food processor. So much for the burn from the expected workout. There are so many uses for this! It can be used as a pasta sauce, a spread, a dip, a salad dressing, …or how about on some tomato bruschetta with some of my fresh garden tomatoes? Maybe I could spread it on steak, fish shrimp or some chicken before we grill it ! Oh, my! I might be eating all night! Bring on the wine, mi amore!
Here is the basil towering over others on my patio garden. I think it needs a little trim.
The Ingredients:
Gather these ingredients.
Throw it all in the food processor and let the magic begin! Below is a more recent (double) batch where I happened to have also added some purple basil I had grown.
Pesto 2020:
In an updated version, pine nuts were not available, so I substituted with walnuts as was suggested as an alternative. The results were amazing, as expected !
Usage:
Spread this Pesto on some of your favorite bread, such as my Rosemary Focaccia Bread utilizing the bread maker, or Mini Rosemary Focaccia Bread utilizing a stand mixer with a dough hook…
…or toss as much as you want with some pasta!
Prep time:
Total time:
Serves: 1 cup
- 2 c. loosely packed basil leaves, rinsed
- ½ c. pine nuts
- (Pine nuts are expensive, but the preferred nut to use in pesto; walnuts could be substituted.)
- ½ c. parmesan cheese, finely grated
- ½ c. olive oil
- ½ t. sea salt
- ½ t. black pepper
- 3 cloves of garlic, minced
- Pick about 2 cups loosely packed fresh basil. Rinse off and spin in a salad spinner or dry with paper towels.
- Place all ingredients in food processor and begin to pulse.
- Wipe down the sides of the food processor and begin to run on chop/shred mode.
- Repeat the above procedure 2-3 times until thoroughly blended.
- Keep covered and refrigerated until ready to use.
- Store in the refrigerator. Find multiple ways to enjoy this within 1 to 2 weeks of preparing.
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