Up until recently I have always used jarred pestos. Making my own pesto never seemed worth it (I was wrong, so very wrong). At first I didn't have a food processor so I thought it couldn't be done. Then we were generously gifted one when we got married, but I was afraid to break down and buy the pricey pine nut. Eventually I was able to purchase some in bulk at a great price so now I had no excuse.
Pesto is so much more versatile than I realized. I already had the basics down: pasta, pizza, in soups or tomato sauces, even on toast with tomatoes (bruschetta), but I was worried there would be a ton left over and I would have no use for it (again, I was wrong). Some other uses I have discovered: chicken salad, cold pasta salad, on sandwiches, potatoes, with eggs, mixed in with mac and cheese, on corn or green beans, as salad dressing, in hummus, mixed in with meatballs or meatloaf, pork chops, fish, chicken. Basically, if you like the flavor of basil, there is always a use for it! Plus it can be frozen and thawed out as needed!
This was a quick lunch of pasta shells and diced cherry tomatoes. Add in crumbled feta or mozzarella and diced cooked chicken for protein.
The smell of basil is one of the most intoxicating scents there is. I find myself wanting to sniff it over and over again. It's amazing that something so simple could pack so much flavor and freshness, and on top of that it's absolutely gorgeous.
A few weeks back, I went to the local farmer's market with a friend and there were 3 things on my list: tomatoes, strawberries, and basil. The first two were easy enough to find, but it seemed that no one had any basil. I swear we walked the whole circuit 2-3 times just looking for basil. Finally at one of the very last stalls I found some. This is lemon basil, which as noted by it's name, has a strong lemon scent and taste. From my understanding, lemon basil is not the same thing as Thai basil, but is used in several South Pacific cuisines like Thai, Lao, Indonesian, etc. I had read about pesto recipes that included a squeeze of lemon juice so I figured this lemon basil would be perfect for my first pesto making!
To start add the garlic and pine nuts, along with salt and pepper, to a food processor bowl. Pulse several times until the texture is crumbly.
Add in the basil and pulse a few more times until the leaves are just chopped up. As the motor works to spin the blade it will create heat, which could begin to wilt the basil leaves so it's important to not let the machine run any longer than necessary.
Grate in the cheese and pulse a few more times. I used pecorino romano instead of parmesan because it's what I had in the fridge at the time. Pecorino romano is a hard sheep's milk cheese that is sharp and salty. Here is the mixture before the olive oil was added in. It's well combined, but still has a "chunky" texture. This pesto is not a smooth puree.
The olive oil is drizzled in as the machine runs. Here I eyeballed the amount, but I would guess about half a cup. The end result should be liquid enough to pour easily, but it still has some texture and is not a smooth sauce.
***If you do not have a food processor, don't worry! All of these ingredients can be chopped by hand with a knife OR for the person who wants to take the traditional route, a mortar and pestle can be used. Both of these methods will take a little longer, but it will be so worth it!
My first experiment making pesto was a raging success! I will never ever go back to that stuff in the jar! This was a small batch that was used on 4 servings of pasta.
INGREDIENTS
1 garlic clove
1 packed cup basil
1/4 cup pine nuts
pinch of salt
few grinds of pepper
1/2 cup pecorino romano
olive oil
INSTRUCTIONS
1) Add garlic, pine nuts, salt and pepper to food processor bowl. Pulse several times until everything is chopped finely.
2) Add grated cheese and basil. Pulse until just combined.
3) Drizzle in enough olive oil until just combined.
4) Store covered in the fridge for about a week.
***If a large batch is being made to freeze, omit the cheese as it doesn't hold up well in freezer. After it is thawed, stir in the grated cheese.
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