I have become known in my family as the "pesto queen" it is a title I am proud to carry! I grow several types of basil in my garden, but I must say that your basic sweet basil will always be my favorite. To me summer is not summer without fresh roma tomatoes and bunches of basil ( maybe layered on a plate with some good mozzerella and a drizzle of garlic oil and a sprinkle of black pepper...mmmmmmmmmmm) Anyway... this is my recipe. You can use walnuts in place of the pine nuts if you want...and if you wish to freeze it to use all winter do not add the cheese untill you thaw it out and are ready to use it in your recipe. I fill ice cube trays with it, cover and freeze, then pop out the cubes and put them in freezer bags untill I need them.
2 cups fresh basil leaves 1/2 cup parsley leaves 1/2 cup olive oil 3 Tbsp pine nuts 4 garlic cloves, peeled 3/4 cup freshly grated parmesan cheese 2 Tbsp soft butter salt to taste
Puree basil, parsley, olive oil, nuts, and garlic in food processor. Mix in the cheeses and butter by hand. Season with salt to taste.
Ideas for using pesto: Toss with a litle heavy cream and linguini. Rub it under the loosened skin of a whole (bone in) turkey breast and roast. Rub under the skin of bone-in chicken breasts and top with thin sliced roma tomatoes and some goat cheese. Grill. Mix with sour cream to use as dip. use instead of pizza sauce and top pizza with chicken, bacon, red onions and mozzerella. Add to soup for extra flavor. Toss with pizza cheese. Mix with sour cream and mayo for the dressing on a 7 layer salad. I could go on and on...be creative!
