September 27, 2008 § 17 Comments
This is my family’s old stand-by. Each season we harvest two or three batches of basil from our backyard plant and make double-and-triple batches of pesto that we freeze in small, 1/4 cup jars to last us all winter. With a plentiful stockpile of pesto tubs, we put this green, speckled shmear on everything: Try a dollop mixed into a bowl of soup or smeared onto bread dough (calzone or pizza-style) before baking. Whisk a spoonful with an egg and make a savory french toast (it’s fantastic!) or pile on top of roasted root vegetables. There are zillions of possibilities!
Pesto Ingredients (a triple batch):
6 cups basil
4 garlic cloves, roughly chopped
9 tablespoons pine nuts, toasted*
1 cup olive oil
2 cups Parmesan cheese, freshly grated
1/4 teaspoon sea salt
In a food processor or blender, blend basil, garlic, toasted nuts, cheese and salt until pureed. Scrape down the sides. While the machine is running, add olive oil in a slow, steady stream to the basil mixture. The consistancy will thicken and turn a light green color. Before serving, taste for salt.
Diet Notes: SCD-safe*
*If you haven’t introduced pine nuts (or if they’re out of budget!), try toasted pecans, walnuts or cashews. I favor toasted walnuts, but all three are excellent.