Passionate for Pesto

30 Apr

Our winter was cold, snowy, and the weather was, well, dreary.  Spring has sprung, and it was a bit of a whimper, not a big bold leaping launch.  Rats.  I love spring, but our spring this year has limped in. Not with tulips and daffodils, but with gray skies and cold rain.  I am not complaining, mind you, just missing the beauty and newness of spring this year.  But darn glad that it is finally here.

With gray skies above, imagine my excitement when I zipped down to the back yard for something and realized that my parsley was absolutely bursting out of the garden!  I instantly forgot my purpose for having gone to the back yard and leaned over my garden.  I blinked and blinked again.  Yes!  Not only was the parsley happily standing up to greet me, but so was the mint, the rosemary, and rocket arugula!  Yum!  I could not resist bending over, pinching off some leaves even though there was no imminent culinary purpose, and putting the herbs up to me face.  I breathed in, my head went back, and it was a moanable moment.

I try to have pots of herbs growing in my kitchen all year long (once in a while one of my foodie friends may sneak one out of my kitchen, so I have to keep more than one plant around!). My favorite thing to make with herbs is fresh pesto. It takes moments to prepare and can be used in many different ways.  Flexible foods are my favorite, and pesto is super flexible.  How flexible?

Pesto can be liberally poured over pasta making a delicious side dish. It can be brushed onto fish, adding beautiful color and flavor to either delicate or hearty fish. I have doused chicken with pesto, adding flair to an otherwise bland weeknight dinner. Pesto can also be spread onto a sandwich as a savory condiment. I love the freedom to use my flavor packed pesto in or on most everything! It is simple and makes me look like a rock star in the kitchen at times. Who wouldn’t love that?

Pesto is very forgiving too. I have adjusted or substituted ingredients without having to sacrifice flavor. I will pass along my pesto recipe and let you have some fun with it too! It is a crowd pleaser, so make plenty. Bon appetite!

Basic Pesto:

2 cups fresh basil leaves

1/2 cup parsley leaves

1 cup good quality extra virgin olive oil

1-2 cloves fresh garlic

1/4 cup pine nuts

1/2 cup fresh parmesan cheese

salt and pepper to taste

Put all ingredients in blender and blend until smooth.

FYI- I have tried using toasted pine nuts as well as roasted garlic and it did not make a notable difference in taste. I have also substituted walnuts for pine nuts, and the flavor was great. I have used both the parmesan cheese in the green can as well as fresh parmesan cheese, and fresh makes a difference. Use it if you can, but if you only have the green can on hand, go for it! I usually add a little more olive oil if I am putting this on pasta. If you are using dried herbs in a pinch, you also may want to increase the olive oil. Go ahead! Play with this recipe! Have fun and enjoy the amazing flavors!  And don’t forget to make a big batch and freeze some for another night when time is short.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: