Sunday, August 15, 2010


I am posting this as a method rather than a recipe, because pesto is simply any herb(s), crushed with garlic, olive oil, and perhaps toasted nuts, salt, pepper and occasionally a hard cheese. I also like to add lemon zest to brighten the flavor.

Photographed is just basil and olive oil. I freeze it this way, and add the other ingredients when thawed and used in a dish.
You can prepare pesto traditionally and freeze it, or just blend the basil with oil. Either way, having summer's savory herbs preserved for cooler months is a welcome treat.

Basil Pesto:

Harvest as much basil as you like. If possible, throw in a small bunch of flat leaf Italian parsley. Rinse leaves and air dry thoroughly.
Toast a handful of whatever nut you like. Pine nuts are most common, but pecans, or walnuts work well too. Allow to cool.

Blend the basil and parsley in a food processor with a couple cloves of peeled garlic, the nuts, shredded parmesan, sea salt and pepper.

With blade running, slowly add enough olive oil to create a paste. Transfer to a bowl, and blend in the zest of a lemon. Adjust seasonings.

*Enjoy fresh as a dip, sauce or dressing. Pairs exceptionally well with grilled meats and vegetables.
Toss into earthy winter soups, or melt over roasted root vegetables or smashed potatoes.

1 comment:

  1. I have SO. MUCH. FRESH. BASIL. I'll definitely be making pesto this week!