PESTO!

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

Instructions:

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.