Homemade Pesto - Versatile and Flavorful!
This recipe is packed with flavor - it is bold enough to use as a rub on any meat, perfectly seasoned to toss in pasta, or use as a spread on your favorite artisian bread - a little bit really goes a long way.
My Pesto Recipe
In a blender or food processor add 2-3 fresh garlic cloves and 1/4 cup walnuts and whirl till coarsely chopped. Measure 4 cups of fresh basil leaves - lightly packed. Rinse, pat dry and toss into blender with 3/4 cup extra virgin olive oil - blend until smooth. Add salt and pepper to taste. Store in an air tight container. Now that was easy, huh?
I know right about now you are asking where is the Parmesan cheese that is always in pesto? Well I like mine on the side, plus by not adding the Parmesan cheese straight into the recipe it makes it more versatile. Use the base recipe as a rub - add the Parmesan cheese if you are going to use it as a dip or toss for pasta. For this recipe that would be one cup of good quality Parmesan cheese - not that powdered stuff that comes in a can, unless of course that is what you have on hand and like to use :)
This is what I like to do. Spread a small amount of the pesto base - remember a little goes a long way - on a slice of bread, top with Parmesan cheese and broil until golden brown and bubbly. Great as an appetizer or a side with your favorite soup.
Before I show you my finished product I thought I would share with you a few ways to switch this recipe up a bit.
- Add pine nuts in place of the walnuts
- Toast the nuts under a broiler or in a dry frying pan for a smoky flavor
- Try macadamian nuts - I think they would add a buttery punch
- Blend in your favorite hot seasoning to give the pesto an edgy, spicy taste
- Try different oil combinations such as; grape seed, sesame, canola -tickle your tastebuds
Now without further ado...this is my favorite way to eat My Pesto Recipe - had this for lunch the other day with a fresh bartlett pear. Just heavenly!
Content Source: Homemade Pesto - Versatile and Flavorful! - Bukisa.com