The basil plants are having a successful summer, in fact they have been making pointed comments (in their growth) about it being time for pesto. Since we were leaving for a visit to children and grandbaby this week, I decided that I should make a batch on Monday, and then I could bring some with me.
I have a very easy recipe for pesto, one that I found online years ago:
PESTO
3 large garlic cloves (or crushed garlic)
12 cup pine nuts
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 tsp salt (I usually omit the salt since the cheese is salty)
½ tsp black pepper
3 cups loosely packed fresh basil
2/3 cup extra virgin olive oil
With food processor running, drop in garlic and finely chop (if using crushed garlic, omit this step). Stop motor and add nuts, cheese, salt, pepper and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.
Notes:
- Pesto keeps, it surface covered with plastic wrap, chilled, 1 week
- Pesto can be frozen
- Recipe is easy to double
Makes about 1 1/3 cups
From: Gourmet, September 2002
The food processor makes this so easy.
By doubling the recipe (and this amount just fits in the processor), I had enough to bring up north - this really is less than an hour's work.
And since the table centerpieces at Matt & Em's wedding last month were pots of herbs, I brought home more basil, which means I should have enough to make more pesto all through the fall. We like to use it on grilled fish, garlic bread, over ricotta as a spread for crackers, as well as a pasta sauce - so much pesto, so many ways to use it.
Comments (5)
I just made pesto tonight also. I only had a cup of leaves so we ate most of it. I used a blender but next time I'm going to use my food processor. It took a lot of pulsing and scraping to get the leaves crushed. I agree about leaving out the salt. I put about 1/2 tsp in mine and it was pretty salty.
Posted by Marta | August 5, 2009 9:02 PM
Posted on August 5, 2009 21:02
That is exactly what I am doing today - making pesto! The bounty of the season!
Posted by nancyhol | August 6, 2009 5:05 AM
Posted on August 6, 2009 05:05
What beautiful leaves Marcia! Bet the kids are happy to see you arrive for many reasons...fresh pesto...oooh lucky kids!
Posted by Barb Cabot | August 8, 2009 8:35 AM
Posted on August 8, 2009 08:35
Hmmmm - my basil is quite prolific right now. I should get busy and make some pesto! Thanks for the inspiration.
Posted by Jerry | August 9, 2009 5:10 AM
Posted on August 9, 2009 05:10
Beautiful basil plant! Pesto is one of my favorite foods! Especially from Liguria.
Posted by girasoli | August 16, 2009 9:20 PM
Posted on August 16, 2009 21:20