Sunday, August 12, 2012

Basil Pesto

 By Kathryn Washburn Breighner

The basil in the garden is flourishing now and needs to be harvested. Pesto seemed like a good idea for tonight's dinner.

And this is so easy!  In a food processor, add:
4 c packed basil leaves
2 cloves of garlic, peeled
3/4 c pine nuts or walnuts

Pulse these ingredients until they are just coarsely chopped. Add 1/2 c grated parmesan, salt and pepper to taste and while running the food processor, dribble in 3 T olive oil.  The mixture will come together.

How to use the pesto? Many ways:
*Freeze in ice cube trays and then remove when frozen and put into a freezer bag to add to stews or pasta.
*Toss with 1 pound of pasta like I did.
*Slice fresh tomatoes and top with 1T of pesto.

I knew we would have leftover pasta and pesto so tomorrow, I'll add some fresh cherry tomatoes and chunks of buffalo mozzarella for a tasty pasta salad.

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