Pesto makes everything better

2 Aug

When we started planning our garden, the smells of the plants was a high priority for me. And boy do I love basil! So, we may have planted more basil than we really need, just because it is pretty and it smells so nice!

Fast forward a few months, and boy do we have basil!! So, we looked at how we can best use it. Pesto! Voila!

I thought to myself, “man, we have a lot of basil! We should make a double batch!” My dear husband, who is much more spatial than myself, apparently thought to himself, “Man! We have a lot of basil! We need to make 8 times the recipe!”

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So, we made a lot of pesto. We froze some of it, and we’ve given some of it away. Turns out, pesto makes a great gift when your sweet next door neighbor has fallen and is really hurting! (Basil is an anti-inflammatory.) It also turns out that when you give pesto away, people come up with really creative ways of using it! Pesto burgers, anyone? I hear they are quite tasty!

We had our inaugural pesto meal with some kale stuffed ravioli. Yummy!!

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The scary thing is, even with all that pesto giving and pesto eating, we still have tons of pesto! And the basil? You can’t really even tell that it’s been touched! Eek! Guess what’s for dinner? You got it! Pesto! With basil on the side!

The recipe we used is below. It is really tasty! And, we are always looking for excuses to break out the “robot culiniaire” (what most people call a food processor, Mike takes as a perfectly good excuse to break out his French vocabulary). 🙂

It is mostly based on Mark Bittman’s Genovese Pesto recipe from “How to Cook Everything.” if you haven’t looked into that book or the app, I’d also highly recommend it!

Genovese Pesto

2 cups loosely packed basil, rinsed and dried
Salt (to taste)
2 tablespoons pine nuts
1/2+ cup EVOO
2/3 cup freshly grated Parmesan

1. Combine the basil, salt, nuts, and 1/2 the oil in the food processor or blender. Scrape it down if you need to. Add the rest of the oil gradually as you process away.
2. Store in the fridge for a week or so, or in the freezer for several months. Add the cheese just before you serve it.
3. Enjoy!

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6 Responses to “Pesto makes everything better”

  1. trialsinfood August 2, 2012 at 4:52 pm #

    i love the smell of basil. we tried to plant some, but it died. 😦 have you tried adding avocado to pesto? makes it extra creamy. or stuffing chicken with pesto? delish!

    • jimmyandjulia August 3, 2012 at 2:23 am #

      Oh, it is the best, isn’t it? That smell? That and rosemary… I’m sorry to hear that your basil didn’t go so well. That’s sad. 😦 I haven’t tried avocado in pesto! Great idea! Let’s just say that its definitely going to be happening in my lunch tomorrow! I’ll let you know..

  2. artzent August 2, 2012 at 7:41 pm #

    I have lots of basil in my garden too so I appreciate this suggestion for using it .Thanks

    • jimmyandjulia August 3, 2012 at 2:21 am #

      You are quite welcome! Cheers to tasty eating…

  3. A Table in the Sun August 15, 2012 at 1:46 am #

    Try it with cashews instead of pine nuts sometime. Divine! I’m of the opinion that you can never have too much pesto. So happy that your garden is bestowing such a gift on you.

    • jimmyandjulia August 15, 2012 at 4:09 pm #

      That’s a great idea, and cashews are among my most favorite nuts! I’ll have to wait until its not poison ivy season where I live, though. I’m so allergic to poison ivy that my doctor encouraged me to stay away from related foods, which include cashews, during “the season.” I’m surprised that pine nuts weren’t on that list, actually. Pine nuts didn’t cause a reaction, though!

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