Wow do we have fabulous recipes from the garden for you!

Basil pesto

Oh my my! This fantastic basil pesto defines versatility. Use it on pasta, freeze it in traditional ice cube trays to use in soups this winter, or simply enjoy it on toasted French rounds with a nice glass of Chardonnay or Merlot. Lovely.

 

Classic Pesto Recipe

2 cups fresh basil leaves

2 tablespoons pine nuts

2 cups grated Parmesan cheese*

3 garlic cloves, minced (4 if small)

1/2 cup olive oil

*You can substitute Asiago or Romano cheese for sharper taste.

Dollop of basic pesto
Dollop of basic pesto

Blend basil leaves in food processor fitted with standard blade. Add pine nuts, cheese and garlic in the order listed until a thick paste forms. Add olive oil to the processor by drizzling in steady stream to mix through. Scrape sides as needed. Pesto should be the consistency of a smooth paste. Cover and keep refrigerated, will last up to five days.

Other variations

If you prefer less cheese, scale back to 1/2 cup of cheese and add more nuts (1/2 cup of nuts compared to the previous 2 tablespoons.

This suggestion is from Colin Cowie’s fabulous book Effortless Elegance: “puree oil-cured black olives and extra virgin olive oil for a quick and easy ‘pesto.'” Another suggestion: “Puree artichoke hearts with garlic, pine nuts, and extra virgin olive oil.”  (Great book by the way. Everything I’ve ever made from it is fabulous!)

Leave a Reply