Fresh Basil Pesto is a wonderfully simple dish, and a godsend when you find you have too much basil in the garden. It is early summer here in the tropics, and the basil plants have been in their glory. The only way to keep them in any semblance of control is to cut them back, liberally. I hacked off a good two thirds of the plants and had a rather large pile of basil to use, so it is pesto time.

Early Summer Basil Harvest
There is no need to overcomplicate pesto, it is a pure to taste sauce, made entirely in a food processor. All of the ingredient quantities are flexible here. Each imparts an essence just dial them up and down to achieve the balance or imbalance you like. Fresh Basil Pesto is essentially something leafy and green, some sort of nut, garlic, cheese and oil. Traditionally basil and pine nuts.
You can put pesto on darn near anything and it will be delicious and fresh tasting. Pasta is an obvious choice, but sandwiches, like montaditos, or a Caprese salad, focaccia, an old boot, maybe not, but if any sauce had a chance…
Spicy, creamy, fresh and green, this little sauce has it all! Place Basil leaves and pine nuts in the large bowl of a food processor, and pulse a few times to reduce volume. Add minced garlic, Parmigiano-Reggiano and 1 tablespoon of olive oil, run on low until it is uniform in shape, 1-2 minutes. Slowly pour remaining oil into the running food processor in a steady thin stream, run for 30 seconds more after complete. Season to taste. Enjoy, or make ahead pesto will keep in the fridge in a sealed container for several days.Basil Pesto
Ingredients
Instructions
Nutrition
I recommend, make pesto, eat pesto, and enjoy pesto.
No Comments