Last of the summer pesto

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Well, actually it’s the first and last of the summer pesto. 🙂

Homemade pesto made from homegrown basil is the best!! I didn’t manage to make any pesto while I was preggo. In fact the first pesto I have made all season I made only a few days ago. The main thing I learned is that you can have excellent pesto even if you don’t have excellent ingredients on hand. There have been times in the past that I wouldn’t even think of making pesto unless I had fresh basil, a very good olive oil and real parmesan. This time I had very sad neglected basil which had not been watered in a long time and was choking on weeds, I had only Pompeiian olive oil (Colavita is my favorite but on my current food budget for 8 people I cannot afford $10 for a tiny bottle of olive oil no matter how good it is!), and I only had the green can of powdered parmesan. However, as previously stated, the pesto was super yummy. Even my picky eaters loved it and asked for seconds and even thirds!!

You do need to spend a little to get the pine nuts. I was lucky this time and had some in the freezer from last summer’s pesto. 🙂

Here’s the recipe. I have no idea where it came from — somewhere on the web last summer:

My favorite pesto:

Start a pot of boiling water before you begin. This pesto is delicious over any pasta. My favorites are mezzo penne or bowtie. **Save about 1/4 cup of your pasta cooking water to mix with the pesto when you combine with the pasta.

1/4 cup pine nuts, roasted 4-5 minutes in a skillet on medium
3 large garlic cloves (I skewered mind and stuck them in the boiling pasta for about 3 minutes to take the bite out)
2 cups fresh basil
2 Tablespoons chopped fresh parsley (this isn’t optional; the pesto will be too dark without it)
7 Tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 cup parmesan (plus extra for serving)

Throw everything together in a food processor and process until smooth. I only add about 2/3 of the recipe to a pound of cooked pasta. The rest I freeze in an ice cube tray for a later use.

Serve immediately with extra parmesan.

ENJOY!

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