Foodie Friday--Basil Pesto

With summer gardens laden with beefy tomatoes it is the perfect time to make Pesto from the wonderful basil growing there too. This is a time tested recipe that I've been making for many years. It comes from the Silver Palate Cookbook which says, "The first batch of pesto--that marvelous Genoese basil sauce for pasta--officially welcomes summer back to our kitchen."

2 cups fresh basil leaves, thoroughly washed and patted dry (I pack in 2 cups worth)
4 good size garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup best-quality olive oil
1 cup freshly grated imported Parmesan cheese
1/4 cup freshly grated imported Romano cheese
salt and freshly ground black pepper, to taste
1. Combine the basil, garlic and walnuts in the bowl of a food processor--or halve the recipe and use a blender--and chop
2. Leave the motor running and add the olive oil in a slow steady stream.3. Shut the motor off, add the cheese, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover until ready to use.
Makes 2 cups, enough to sauce 2 pounds of pasta.I put it into 2 one-cup canning jars. I give one away and keep the other to enjoy. This is so simple and can be made in less than 10 minutes if you have all the ingredients ready.
Pesto Possibilities:
-Mix 2 T. pesto with 2 T. creme fraiche or sour cream, and dollop into your favorite summer soup.
- Whisk 1 T. pesto into 4 eggs as you scramble them
-Season mayonnaise with a Tablespoon or two of pesto when making potato salad
-Brush broiled chicken with pesto to taste about 10 minutes before the end of cookig time. Serve with fresh tomatoes
To see other wonderful food ideas click here to visit Foodie Friday hosted by Michael at Designs by Gollum.


Mary said...

How lovely your pesto looks! Thanks for sharing your recipe with us. Have a wonderful weekend.

Haden News said...

I have a lot of basil in the garden, think I need to make your basil pesto!! Thanks for the recipe.

Nicole Feliciano said...

I whip up pesto at teh end of every summer too--it is so good in the winter when I need a quick dinner. Thanks for stopping by momtrends and I hope you'll link up every week!


Nicole Feliciano said...

to answer your pesto question--i freeze in zipoc containers and then thaw as needed. some people say leave the cheese out, but I add it anyhow and have never had a problem.

Maggie B said...

We love pesto but I've never tried making it myself, your recipe is so easy to follow I might have to give it a try.
Thanks for sharing and for finding the time to visit Normandy.
I hope you'll come back again soon.
a bientot
Maggie @Normandy Life

jenjen said...

So yummy! Thanks for the pesto you made for us! Did you have fun last night?


SnoWhite said...

pesto sounds yummy.... I've never had it due to nut allergies. I think I will have to experiment with using beans in place of the nuts.

Connie Weiss said...

I made pesto this summer with two different kinds of nuts and both were fabulous! I can't wait to make more!