While I don't have a favorite herb, nothing says summer like fresh basil and fresh basil can only mean one thing . . . PESTO!
Pesto is absolutely delicious, and it can go in just about everything. Canned pesto in the winter is incomparable to this vivid, intensely flavored sauce, it really is the taste of summer. If you have never made pesto, do yourself a favor and give it a try. You won't know what you are missing until you do. It may just change your life.
The following photos are courtesy of my sister Lara who did a wonderful job putting together this yummy bowl of pesto!
A beautiful summer jewel
Grab a bunch of basil
Grate up some Parmesan cheese
Don't forget the walnuts
Then find the best bottle of olive oil you can find
Get all of those ingredients together
Put everything but the oil in the blender and
give it a whirl
It's ready to eat after you add the olive oil
Ready for anything!
Preserving some of summer in ice cube trays
Just freeze up and place in bags and you're ready to go
Note: It's easy to just eyeball it when making pesto, but if you want a good recipe, here you go.
from: The Sauce Book, by Paul Gayler
- 2 1/2 ounces basil leaves (about 3 cups, lightly packed)
- 2 garlic cloves, chopped
- 1 tablespoon roughly chopped pine nuts or walnuts
- 2 tablespoons finely grated Parmesan cheese
- 1/3 cup extra virgin olive oil (the best you can find)
Put the basil, garlic, nuts and Parmesan in a blender. With motor running, slowly pour in the oil in a thin stream through the feeder tube, and blend until smooth. (You can also pound the ingredients in a mortar and pestle before adding the oil.)
Add salt and pepper to taste, transfer to a bowl, cover and refrigerate until needed.
Tip: You can replace the basil with another favorite herb; parsley, cilantro, or mint for example.