It's been basil galore in the garden this summer! I planted several varieties - "Curly" (Tuscan), Genovese, African Nunum, and Cardinal - and all thrived despite the scorching heat, high humidity, and drought.
Even a little Holy Basil (top right) made it into this pesto batch as all my drying racks are full and I didn't want to waste any goodness from the garden!
This recipe is quick and tasty - you only need fresh leaves and a few ingredients.
Here we go -
5 cups freshly picked basil leaves and tender stems - washed and dried
1 cup organic pine nuts, Brazil, or cashew nuts - I like to mix them up (optional)
1 tsp of finely ground sea salt (or to taste)
1 tsp of freshly ground pepper
1 cup grated Parmigiano Reggiano (optional)
10 peeled organic garlic cloves
1 1/2 cup of organic olive oil (or extra virgin olive oil) - you can add more to reach desired consistency
Directions -
Combine all ingredients in a food processor or blender
Blend until ingredients are well mixed and form a paste
And there you have it....pesto is ready to serve! You can also portion-size it in containers and freeze for later use or pour it in an ice cube tray to have a power-punch stock-cube to add to any sauce for extra flavor. I often omit the cheese or the nuts when I am preparing nutrient-packed flavor boosts to my winter soups. Buon appetito!
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