Basil Pesto
A much better way to deal with an abundance of basil in the garden than trying to dry it. This keeps at least a year in the freezer – and for months in the refrigerator. Pine nuts are traditional but usually rather expensive and sometimes a bit rancid as they have a short shelf life. I like almonds.
3 packed cups fresh basil leaves (no stems)
1 cup packed fresh parsley leaves (can substitute more basil if you prefer)
4 larges cloves fresh (peeled) garlic (not elephant garlic; it’s too mild)
¾ cup grated parmesan (or romano or asiago)
½ c. pine nuts, walnuts, raw, unblanched almonds, or hulled sunflower seeds (or any combination thereof
salt to taste, or none at all
¾ c. olive oil (extra-virgin, if you want to be really fancy, but any pure olive oil will do just fine)
In fact, dealing with vast quantities of fresh basil every summer is what finally convinced me I needed a food processor.
Put finished pesto in half pint jelly jars and store in the freezer.
Add a can or two of clams and maybe a bit of chopped garlic and top with more Parmesan and you've got some nice white clam spaghetti -- an easy meal after all that slaving over a hot food processor. I served sauteed squash, onions and snow peas on the side.
17 comments:
If my (grown) kids saw this, they would be beating down your door.
I'll be over for dinner!
Yum, yum!
I seem to have an abundance of dandelions in the garden - any suggestions for them?
yes alan, wine.
mmm, love some fresh pesto...thanks for the recipe...
rather ominous shadow in that first pic...smiles.
A mystery lady!
Good use for so much basil.
That looks good, and easy, which is a must for me.
It may be next weekend for pesto-making here. We usually make 9 or 10 pints of it and freeze it. You can make a fabulous pizza with pesto as a thin layer of sauce. Yum!
The shadow in the first picture could be on the cover of a mystery.
lovely recipe, thank you...I've only one potted basil plant, but now I can do something with those delicious leaves,
Yum! No basil in my herb garden. Now I wish there was!
That basil looks wonderfully fresh Vicki. It's very expensive over here in England and most people grow it in a pot on the window sill in the kitchen. There would never be enough to make pesto, unfortunately. However, I really enjoyed looking at yours and had to click on all the pictures today to get a bigger look! The dish at the end looks scrumptious and I can only imagine the wonderful smell of that aromatic basil filling your kitchen with enticement!
Slaving over a hot food processor....now that's a good one Vicki. Your pesto looks delightful.
Sam
Today it's beans. I picked about a bushel before lunch and now must get them blanched and into the freezer...
The first photo looks like you're preparing to cook up a potion. I love the scent of basil but Star is right, it tends to be an expensive little pot-grown herb here and doesn't last long before keeling over.
Thanks for your lovely comment on my blog - that meant a lot to me.
Yum!
fresh pesto....
yum indeed
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