Friday, July 30, 2010

Got Basil? Make pesto!

My basil is growing so rapidly I decided to give it all a "haircut" and make some pesto for dinner:
5 cups loosely packed basil leaves
1/2 cup nuts (I combined toasted pinons and pecans)
1 cup freshly grated parmesan cheese
approximately 5  garlic cloves
1 to 1.5 cups good olive oil
salt and pepper to taste
wash basil and remove leaves from stems.  Remove any discolored edges.

prepare garlic cloves (not this much!)

add nuts and garlic to food processor

add basil

start food processor and drizzle olive oil to emulsify

extra pesto can be divided and frozen in an ice cube tray.
Once frozen, pop the pesto "nuggets" out into a ziploc bag.
These are great for adding to soups!

also for dinner:  sauteed onions

....and crimini mushrooms

grilled steak topped with fresh pesto, caesar salad, veggies, 
and fresh strawberries for dessert.  Yum!

1 comment:

  1. Dear Julia of San Antoine:
    Does crimini rhyme with Jimminy, as in Cricket? a garlic clove just one of those little pieces that makes up the larger garlic...what is the larger garlic called???
    Lost in the kitchen