Foodie Friday--Basil Pesto

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

Enjoy!

To see other wonderful food ideas click here to visit Foodie Friday hosted by Michael at Designs by Gollum.