Thursday, June 07, 2012

Basil Pesto, The Summer Condiment

A recent trip to my local farmers market gave me huge amounts of fresh basil which is now starting to appear in abundance at a decent price of $2 a bunch. My idea is to make a big batch of basil pesto to use in various preparations like pasta or grilled vegetables. I like to add a equal amount of Italian parsley to the pesto recipe to boost the color and flavor of the sauce. This sauce begs to be tossed in fresh hot pasta with lots of grated Parmesan cheese sprinkled on top.
Fresh Market Basil

Basil Pesto
1 large bunch fresh basil
1 bunch Italian parsley
3 cloves peeled garlic cloves
1 cup olive oil
1 cup extra virgin olive oil
fresh cracked pepper
dash of salt
1/2 cup pine nuts (optional)
1/2 cup Parmesan cheese (optional)

1. Its simple, blend all ingredients till smooth and creamy.
2. Cover and refrigerate.
Y= 3 cups

Rich and Fragrant Basil Pesto

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