21 Nov 2016 No Comments
I love pesto–on most anything. From bread to pasta, cheese to chicken, its sharp distinct flavor and powerful punch makes me reel with delight. Even in the garden, it’s one of my favorite herbs to grow. One simple “brush” with this plant, and I carry its fragrance for hours.
And for you garden and foodie enthusiasts, it’s very easy to grow. Sunlight, tad bit of fertilizer, well-drained soil and you’re off to the gourmet section right in your very own kitchen. If you grow it out in the garden, basil prefers to be near its “bestie” the tomato plant. Basil is said to improve the flavor of your tomatoes. Love it!
Making pesto is easy. Basil, Parmesan, olive oil, pine nuts, garlic, salt, DONE. (I don’t use salt, but it’s definitely a classic addition for this recipe.)
My Cuisinart makes the process of preparing pesto all the more simple, though you can use any blender, really.
Which is about all you need to do. Basically, you blend everything until a smooth paste forms. (Told you it was easy!) Better yet, you can make this recipe 1 day ahead. A tip for preserving its freshness: cover the top of your sauce with a 1/2 inch layer of olive oil before chilling.
Next, enjoy–over warm pasta, fresh bread, or that boring chicken you needed to spruce up. Or dare I say…turkey?
No worries. It’s all good!
Classic Pesto Sauce
4 cups fresh basil leaves (about 3 large bunches)
1/2 cup extra-virgin olive oil
1/3 pine nuts
2 garlic cloves
1/2 cup Parmesan cheese
1 tsp coarse kosher salt (I like Himalayan salt!)
Combine basil, olive oil, pine nuts, and garlic in a blender. Blend until a paste forms. If your basil flies up the sides of your blender, gently push it back down and encourage assimilation with the other ingredients. Add cheese and salt and blend until smooth. Transfer to a small bowl and enjoy!
Variations abound for pesto sauce, including choice of nuts, choice of greens, choice of cheese. For example, walnuts can provide an omega-3 advantage while your cheese can be a combination of Parmesan and Pecorino Sardo, Asiago–have fun with it! How about adding parsley leaves to the mix? Maybe a cilantro version? Mint? Feel free to experiment!
Infusing your passion for gardening with the joy of cooking…