Pesto! Pesto!

June 22, 2008

It’s that time of year. Pesto of all kinds. We have beautiful basil in the garden — traditional sweet basil, lime basil, and even thai basil. We’ve also used the scapes (flower shoots on garlic pods) to make a delicious spicy pesto. My basic pesto recipe is below (I generally make at least a double batch because it freezes so well.). Feel free to substitute other herbs or garlic scapes for the basil or other nuts for the pine nuts. Serve over meats, pastas, potatoes or as a simple dipping sauce for fresh bread. Variety is the spice of life!


Basic Pesto:

  • 2 cups fresh basil leaves, packed
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 4 medium sized garlic cloves, minced
  • Salt & fresh ground black pepper to taste

Combine the basil and pine nuts and pulse a minute or so in a food processor. Add the garlic and pulse a little more.

Slowly add olive oil in a constant stream while the food processor is on. Add grated cheese and pulse until blended. Add salt and pepper to taste.