As we come to the end of the growing season it is time to think about using the basil that is still flourishing in your garden. The flourishing will fade soon and Basil Pesto is the answer for a Labor Day weekend activity.
Here are some thoughts on pesto with a basic recipe and variations.
Basil Pesto
Ingredients:
2 cups firmly packed basil leaves-washed and drained well
¼ cup pignola (pine nuts)
3 cloves of garlic-peeled and crushed
¾ cup freshly grated Parmesan Reggiano
½ cup olive oil
pinch of course salt
Preparation:
Blend basil, nuts and garlic
Blend in cheese
Add oil while slowly blending
Storage:
Serve immediately or place in a jar add a thin layer of olive oil and cover
The pesto will refrigerate and maintain quality for a week
If you are making a large amount the pesto will freeze well without the cheese
Add cheese before serving. The cheese doesn’t freeze well
Variations:
Try walnuts, almonds or pistachios instead of the pine nuts. Pine nuts are not loved by everyone in our family and they also can be very expensive.
Roasted red peppers make an interesting pesto. Simply substitute the roasted peppers for the basil
Preparation Thoughts:
Pesto traditionally was made in Italy by finely chopping the basil by hand, .rather than using a blender and the ingredients then blended in a mortar . The consistency created by adding the hand minced basil is interesting and worth a try if you have a ½ hour and need knife skill practice.
Romano cheese instead of the Parmesan adds a slightly stronger cheese presence that many find enjoyable.
Your garden might contain other, end of growing season, pesto possibilities.
Parsley, arugula, bell peppers are possibilities
Lemon peel and black olives cab be added when blending, for variety.
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My recipe uses twice as many pignolies. I’ve got a bumper crop of basil and have been making pesto and freezing it. Walnuts are good too . I found pignolies for $14.99 plus shipping ( you had to order 10 lbs.) compared to $34.00 lb. at Whole Foods.