I love how the rains make the herbs in our garden grow bigger and faster. When there is a flourishing, that means yummy recipes. One of the things I like making out of our garden greens is Pesto.
Everybody likes pesto. You walk into a restaurant, that's all you hear: pesto, pesto, pesto.
- Seinfeld's George Costanza
- 1 packed cup fresh basil leaves (or 2-4 loosely packed cups)
- 2 cloves garlic, minced
- 1 cup olive oil
- 1/2 cup of pine nuts or walnuts, crushed (subsitute: Cashew)
- 1/2 cup of parmesan cheese, grated (substitute: Edam or Queso de Bola)
You don't want any excess water on them because (1) wet leaves will clump and will be messy; and (2) the water will diminish the flavor.
Mince the basil and oregano leaves in a blender or food processor.
* The traditional way is to use a knife and / or mortar and pestle, but that will take ages)
Add the garlic, nuts and cheese. Blend.
* Be careful not to overdo it; you'd want the leaves to look very finely chopped, and the mixture smooth but not too souplike.
Pour into a bowl and stir in the olive oil.
- Serve over pasta. Pesto can be used as a pasta sauce by itself, or with chicken flakes and/ or sun-dried tomatoes on the side. Pesto can also be drizzled on top of red or white sauce to add extra tang.
- Slather over fish or chicken dishes. Real good!
- Spread over garlic bread.
- Mix with mayo or all-purpose cream and use as dip.
- Use as a sandwich spread to spruce up a burger or chicken sandwich.
- Add a few spoonfuls to chicken soup or tomato soup for that Mediterranean-ish taste.
- Stir into risotto or plain rice.
- Mix into mashed potatoes.
- Bake into pastries.
- Drizzle over a baked potato or tomato for a unique side dish.