We are at the Cambridge house this weekend. Prepping and planning and getting her ready for sale. It’s been a great house with a lot of memories. I am sure our next home will be just as memorable. Although, this one will be difficult to beat.
Here on the shore it’s another steamy, hot, unbearable, day. There is no relief outside, the pool water is like a bath. So what’s a girl to do? I decided to stay in the kitchen today and cook. That basil plant was screaming pesto. This recipe calls for 5 cups of packed basil leaves. That’s a lot of basil! Even after taking all of that from the garden there is still a ton left. It needed a good prune to continue to grow and get bushy. Mission accomplished on both fronts.
Pesto is such a versatile sauce. It’s very easy to make; using the food processor makes quick work of it. I use both pignola or pine nuts, and walnuts in mine. I have used all walnuts or all pine nuts and the results are just as good. This recipe also calls for good olive oil and a good cheese. I love aged parmeggiano / reggiano. It’s a little pricey but the taste is outstanding. No sense in making a tasteless sauce.
Pesto is good on pasta, pizza, chicken, or tomato salad, or other vegies. I love making paninis with fresh mozzarella, roasted peppers, caramelized onions, and pesto. You can also freeze this sauce. I like to put it in small 2 oz containers, cover it with a thin film of oil and put the containers in the freezer in a freezer bag. It’s a great way to have the fresh taste of basil all year long. It brings summer into your kitchen even in the coldest months.
PESTO
INGREDIENTS:
- 1/4 C, heaping pine nuts (pignola), toasted
- 1/4 C, heaping walnuts, toasted
- 9 cloves of garlic, chopped
- 5 C, fresh basil leaves, packed tightly
- 1 1/2 t kosher salt
- 1 t fresh ground pepper
- 1 1/4 C olive oil
- 1 1/4 C freshly grated, Parmigianno / Reggiano
INSTRUCTIONS:
- Toast the nuts in a dry pan, until golden and slightly browned.
- Put the toasted nuts, and chopped garlic in the food processor and process 10-12 seconds.
- Add the basil leaves, salt, and pepper. Slowly add the olive oil through the feed tube and continue to process until all the ingredients are pureed.
- Add the parm/reg and puree til com well combined.
- Use right away or store in the refrigerator with a thin film of oil on top.
- If freezing put in small single containers, again put a thin film of oil on top. Put containers in freezer bags.
Til next time,
Ciao
Viki D
Around the Butcher Block 