Pesto is good in so many ways. With pasta, on sandwiches, or as an enhancement to other condiments like mayo or olive oil. And pesto is most fabulous when made fresh. There's nothing to it, even I can do it! For this recipe I pulled herbs from the garden and mixed it with simple store-bought items to make a panini entree too good to be believed. My grade: AEvery Day Pesto
2 cups fresh sweet basil
1/2 cup parsley
1/4 cup pine nuts
1/4 cup - 1/2 cup quality olive oil
1/4 cup - 1/2 cup quality Parmesan cheese (Pecorino is also quite nice)
2 - 4 garlic cloves (I use 4!)
Kosher salt to taste if you like (I rarely use any salt)
Take all ingredients and combine in food processor. Start conservatively with both olive oil and Parmesan cheese, tasting all the while. Blend until nicely mixed, presenting as a somewhat smooth and nutty texture.
This pesto will last several weeks in your refrigerator. You can add olive oil periodically to moisten the mixture.
Difficulty: Easy
Prep/Cook: 10 - 15 minutes
2 comments:
That looks fablous! I love pesto.
I take make a baked ziti with it.
Whole grain ziti noodles - cooked
pesto
diced tomatos & olives, sometimes zuc or squash slices - what ever strikes my fancy
1 cup shedded parm
Sometimes left over chicken shredded.
mix it all together in a big baking dish, and bake until the veggies are soft, and the dish is heated to the middle
It is so good, and so versitile. I like to toss in left over veggies or meat (ham, steak, chicken) And it makes such a pretty dish with the dark green of the pesto and the brightness of the veggies.
yummm.... I think I will have to make this tonight!
you've given me so many great ideas! thank you. i have all those herbs in my garden and i want to make a big jar of pesto and use it for all sorts of things.
your ziti sounds to die. i will be making that...
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