It’s that time of year again when our garden produces more basil than we know what to do with!
I also got one of these from my parents for my birthday!
Enter PESTO. versatile, freezeable, and an easy way to break in a new food processor!
Here are two easy recipes:
Classic Basil Pesto
Ingredients
- 2 cups packed fresh basil leaves
- 1/4 cup toasted pine nuts
- 1 garlic clove
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. freshly ground pepper (or to taste)
- 2/3 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
Directions
In blender or food processor, pulse basil, pine nuts, garlic, salt, and pepper. Gradually add oil to form a smooth, thick consistency. Stir in cheese at the end and give the mixer another spin or two to achieve desired consistency. Add more salt and pepper (or oil, or cheese) to taste.
Pea Pesto
I have to admit, I made this recipe after reading that it was one of the dishes Giada de Laurentiis was serving to William and Kate (sorry, the Duke and Duchess of Cambridge) during their recent trip to California. It was really easy and a good alternative to traditional basil pesto (especially as a base layer for paninis!).
Ingredients
- 1 10-ounce package of frozen peas, defrosted
- 1 garlic clove
- 1/2 cup Parmesan cheese, grated
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/3 cup olive oil
Directions
In a food processor or blender, pulse together the peas, garlic, parmesan cheese and salt. With the machine running, slowly add in the olive oil until it is well combined, which takes about one to two minutes. Season with salt and pepper to taste. Spread on thick slices of baguette or ciabatta and top with sliced tomatoes.
