Monday, April 28, 2014

Fresh Basil Pesto

Winter has clung to Virginia. Every time we think spring is here, it only lasts a couple of days and then gets cold again. I want fresh herbs, sunshine, and gentle rains. Maybe I should just plant my herbs in a pot or buy them already potted. Have you already planted your herbs?

I’m dreaming of fresh homemade pesto made with basil straight from the garden. Gently rub your herbs and they exude a wonderful fragrance even better than roses.  Now run to the farmers’ market, pick up your fresh basil, and try this recipe for pesto. It’s great in your pasta, on your pizza, in salads, and even on a toasted bagel.  I sometimes make Italian bread and put the pesto in the center. It’s wonderful when eaten warm.


½ cup extra virgin olive oil
3 cloves of garlic
¼ teaspoon salt
2 cups firmly packed fresh basil leaves
2 tablespoons pine nuts or walnuts
2/3 cup grated fresh Parmesan cheese

  1. In a food processor combine olive oil, garlic, and salt until smooth.
  2. Add basil then the nuts, chopped coarsely and blend a little more.
  3. Fold in the Parmesan cheese.
  4. Your pesto is all ready to use in your favorite recipe.

Fresh pesto, kept in the frig, will last for weeks. Pesto is good frozen for at least a year. Freeze it in an ice cube tray by the tablespoon. Remove the frozen cubes and place them in zip lock bags. Just drop a cube in your soup or spaghetti. You won’t have to measure the dry herbs and it is far superior in taste. You’ll love it and so will your family. 

The photo is whole wheat spaghetti with meat sauce, pesto, and fresh Parmesan cheese. The bread is "No Need to Knead Bread" and the recipe can be found right here on my blog.

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