What to do with all that basil? Make pesto, of course. I love pesto. However, I've never really found a recipe that I liked, so I created my own. It's supposed to be low in fat (I do try to be healthy sometimes), but if you want to add more oil, I won't tell.
Ingredients:
• 7 c basil leaves, loosely packed (you can also use spinach or another herb)
• 2 T minced garlic (if you don't like garlic as much as I do, use a little less)
• 1/4 c parmesan cheese
• 1 tsp sesame oil (not necessary, but it adds a nice flavor)
• 2 T olive oil (I used canola, since that's all I had, but olive oil really does make it taste better)
• 1/3 c toasted pecans (any nut will do, I just like pecans)
• 1 tsp salt
• pepper to taste
Directions:
Place all ingredients in food processor & process until smooth. Be sure to scrape down the sides once or twice. Add more oil if desired.
Note: this is a double batch...it makes a LOT. You can always make less, or freeze the extra. Just imagine eating homemade pesto in January. And it's pre-made. Yum.
What to use it on? It's great on pizza, focaccia bread, or even as a sauce for pasta (just be sure to water it down with about 1/2 c of the noodle water...or better yet, cream). Mmmm.
2 comments:
I guess I should help you out by using some of our basil. I really want to make some pesto this summer. Yours looks great!
I've never had pesto. Yes, I lead a sheltered, plain life. I need to get more.....
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