Friday, June 17, 2011
Fresh Basil Pesto...Straight from my garden :)
Oh what a delicious way to use up all the basil I have in my garden! I am so delightful that I found this fantastic pesto recipe from Simply Recipe. I used some of this pesto in
my chicken pesto florentine and my family quickly ate the rest as an appetizer with some bread while I was making the pasta dish. I did add a little more olive oil than what the recipe called for but I am sure it is fine the way it is too. Pine nuts are expensive and I have heard that using macadamia nuts instead is also delicious. I am not sure how much money you will save though. This little one cup of pesto can get pricy especially if you have to buy everything, but I was able to use my basil from the garden. I made sure the olive oil and the parmesan were also good quality. next time I will try it with Romano cheese to see which one I prefer. This recipe requires a food processor but there are recipes that do not. I will never buy pesto again!!!
Fresh Basil Pesto
Yield: Makes 1 cup.
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Equipment needed: A food processor
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.