Wednesday, July 30, 2008

Basil and Pesto

It seems this is Pesto week so I'm joining in. I actually made mine over the weekend and special thanks for Brigette's suggestion of using lemon juice which I had not done before. If you haven't visited her site please do it is hilarious. What would you expect with a name like My Mother In Law is a Troll!! Brigette and Anna have kind of a competition going. Anna had never eaten pesto??? Don't understand that!! So she finally made some with Brigette's suggestions (that's putting it nicely) and now she loves it. You need to visit to see how she sampled it. Personally it was a little weird...ok a lot weird, but I don't want to spoil it for you. Anna's blog is wonderful and always makes me smile. I personally like my pesto on pasta or sandwiches and I'm stickin to it. Please no bananas or ding dongs???

I love the color of basil. It is so green and refreshing.
Here I am collecting the ingredients. I'm peeling garlic and roasting the pine nuts. I even have a glass of lavender lemonade to keep me cool.

I love the color of pesto and the lemon juice makes it extra green and vibrant. Thank you Brigette.
All made and ready for the freezer. I put it in ice cube trays and when it's frozen I put it in a ziploc bag and defrost when I want an easy dinner. So easy and so yummy when basil season is over.
My recipe for Perfect Pesto. (I have no idea where I got the recipe but I have used if for years).
This makes about 2 cups.
Perfect Pasta
4 cups basil washed and dried
4-8 cloves garlic minced
1 cup toasted pine nuts (I always toast my own)
1 c good olive oil (if you use the 1 lemon juiced then use 1/2 cup of oil)
1 cup freshly grated parmesan (I grate my own cheese, not pre grated stuff)
Put basil, garlic, nuts, and lemon juice in a food processor and pulse until finely chopped. Add the olive oil slowly until creamy. If it's not creamy enough add a little more oil. Add cheese and pulse until mixed together. Add a little kosher salt (no table salt please).
I also make a pesto from Arugula. I'll be posting about that later. Really good with linquine and shrimp.
Have a great evening and Bon Appetit!!

12 comments:

Cherdecor said...

I have never eaten Pesto, but your pictures make it look yummy! The color is soooooo delish.

Melissa said...

I love pesto sauce and especially love pine nuts.

That looks so good. I need to go home and ask my husband to make that for dinner. Just kidding!

Melissa

Thimbleanna said...

Oooh Yum! That recipe is almost the same as Brigette's so I'm sure it's awesome! Her original said 1 cup of oil but she usually only does 1/2 cup and we thought that was PLENTY -- in fact my dad and hubby both though it could even use a bit less. And I see you used the same lemon juicer tool that I do!

sara said...

Yum, that looks soooooo good. I forgot my afternoon snack for work, and I am starving.

Barb said...

Hi Judy,

You need a cooking show. That pesto looks and sounds delicious!

hugs,
Barb

Darlene said...

Thanks for coming to visit me. Your recipes look delicious. Great idea with the pesto in the ice cube trays to use as needed.

Joanne Kennedy said...

You always make the best looking things! I adore pasta with pesto. YUM! It sounds so easy too. I really need to try this.

Hugs,
Joanne

Kim's Treasures said...

Oh looks yummy!!!

bindhiya said...

I have to try this...

Thanks for your visit and comment..

bindi

Joanna {sweet finds} said...

Pretty neat. I saw something like this on one of those cooking shows. xoxo, Joanna

CONNIE said...

Can u believe I haven't had PRESTO in my whole life? We'll try this someday.

brigette said...

great photos!! the whole pesto thing started because somehow i mentioned pesto to anna and she said she had never tried it... and it kind of snowballed from there. THEN, she found out that i wasn't overly fond of bitty bird, a woolen, bird pincushion. so she said she might try pesto if i tried to like bitty bird. i work for anne sutton from bunny hill designs, the person who designed bitty bird so i had a post teasing her about bitty bird vs. pesto.... maybe that all makes a little more sense now, instead of looking like i'm entirely off my rocker. i am, but i prefer it if it looks like i'm halfway off. you use a great deal more garlic than i do in my pesto, but it looks fantastic, and i'm sure it's wonderful. my very favorite thing to do with pesto is to grill a chicken breast, slice it thinly. then take pesto and spread it thinly onto a dense bread - such as a whole wheat sourdough, or if you have trader joes, their rosemary potato bread... and then put the pesto, chicken, fresh mozzarella, roasted tomatoes (trader joe's, or i get them from panera bread sometimes, or use sundried tomatoes) - then lightly spread olive oil on outside and grill it in a panini press, or use a grill pan and a grill press from williams sonoma. it is the best sandwich!!
try it sometime!
hope your day is wonderful - you're making me think of food at 6am, but i guess that's not too hard!!!