Pesto is the single best use of our huge basil plants! It is easy, delicious, and easily adapted.
We are giving our basic recipe, suggesting changes and mentioning a few uses for Pesto.
- 2-3 big handfuls of clean basil leaves
- ⅓ C. Toasted pine nuts
- ½ C. Parmesan cheese
- 1 clove of garlic, cut in half
- Olive oil
- Fresh lemon juice
- Place basil leaves, pine nuts, cheese and garlic in a food processor bowl. Roughly chop with off and on button.
- Slowly add olive oil through the feeder tube, with the processor turned on, until the density you want is achieved. You will probably use at least ½ C of olive oil)
- Use a rubber spatula to scrape the bowl sides and then taste for salt. The amount of salt depends on your taste and the salty taste of the Parmesan. Generally, ½ t. Is sufficient. At the same time, add ½ t. pepper.
- Process quickly, scrape and taste. Brighten the flavor with fresh lemon juice- we like the juice of ½ lemon.
- Process quickly and either use or refrigerate in a clean container until you are ready to use and then bring to room temperature by sitting on the counter. Do not heat.
- If freezing, do not add cheese until defrosted. (awe just freeze basil and make the pesto later with frozen leaves.
- Use walnuts instead of pine nuts.
- Add a small handful of mint.
- Add a small bit of cream to the pesto before serving.
- Serve with additional parmesan cheese.
- Serve with diced tomatoes
- Mixed with pasta – we think angle hair is best.
- Marinade for chicken.
- Topping for flank steak.
- On pizza.
- As a dipping sauce.
- On a sandwich.
- Presented to a friend as a gift.