Oh, internet issues, it's been a pokey week here in cyber space, more like spaced out!!! I'm lucky this morning, it's allowing me to post, so far! So, before it changes it's mind, let's get on with this late post! I've harvested my first crop of basil so now it's pesto making time!! If you recall, I shared my new favorite sandwich with you awhile back, the Italian Grilled Cheese, so good.......but it will be even better with homemade pesto! This recipe comes from 101 Cookbooks, a tried and true Italian recipe straight from Italy, so I'll be using this for the first picking!
Pesto
1 lg. bunch basil ( leaves only, washed and dried)
3 med. garlic cloves
1 sm. handful pine nuts
3/4 c. Parmesan ( loosely packed and grated fresh)
Few Tbsp. extra virgin olive oil
With a sharp knife, chop basil to desired size. Mince garlic and pine nuts, add to basil. Add Parmesan cheese and oil last and combine well. Makes 1 cup. Use fresh. If freezing, leave out cheese to be added later, as it does not freeze well in pesto.
Reading this your wondering a few things, I'm sure but you gotta love the simple recipe from a old Italian kitchen, so it must be good!! If you have a favorite pesto recipe please share, as I will have more basil than anything this summer and I've got to stock up on pesto for my new favorite sandwich! Go Italy!!
Last summer I had lots of Basil. I cooked it with tomatoes, garlic and onion, oh and my secret ingredient (a very small amount of brown sugar) froze the mixture. Now when we want Creamy Basil Soup, I open a can of tomato soup, add a little milk and a cup of my basil mixture, Oh man is it good.
ReplyDeleteI love pesto and I just planted basil this year, I'm making this and Muffy's Marks recipe sounds good too.
ReplyDeleteAre you ready for this??? I have NEVER eaten pesto!! can you believe it? I suppose I need to get with it..
ReplyDeleteshug
I am impressed you make your own.:)
ReplyDeleteI'm with Dee... impressed... but then again not surprised! haha I love pesto but... it's hard for me to stop once I start eating it. Your recipe sounds just right. I've never made it from scratch though. I do love basil though and how easy it is to grow.
ReplyDeleteI'm gonna try to hang some hydrangeas upside down. I think our humidity might be affecting things? Ya think that could be it?