Pesto

The traditional ingredients are pine nuts and basil.  Try getting "out of the box" using other combinations depending upon what is available.  We've used a few of the over 60 different varieties of basil with success, but our favorites remains Sweet Basil.  Have also great made Flat Leaf or Italian Parsley and Walnut Pesto.  Be sure to use any herb when it is still tender, before it begins to flower or go to seed.

 
 1/8 cup pine nuts
2-3 cloves garlic, coarsely chopped
  ¼ cup olive oil
   1 cup fresh basil
      Parmesan cheese
 		  
With on and off bursts, mince pine nuts and garlic in food processor or blender until fine.  Add olive oil and process just enough to blend all ingredients.  Substitute walnuts, cashews or pistachios for the pine nuts.  Parsley or another herb can be used in place of the basil.  Spoon pesto into ice-cube trays and freeze.  When frozen store cubes in a plastic bag and keep frozen for future use.

You can add Parmesan cheese when making the pesto as above.  We prefer to add the cheese, freshly grated when serving over pasta or potatoes.

 

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© 2006
Carleta S. Vineys