Summer evokes food rituals and traditions. Once such memory that always surfaces is the abundance of fresh basil and fresh mint from the garden or from the farmers’ market. If you do need to purchase basil or mint the price is reasonable and can’t be beat during the summer months. Now is the time to make pesto and make pesto again and make pesto again! Yes, think back to the icy, cold winter. Nothing says warmth on a cold February day like pesto from the freezer. So get out the food processor and start making batch after batch of pesto. Stock your freezer with natures’ bounty.
Read the article that I wrote for the Kansas City Star’s Chow Town Blog for inspiration on ways to incorporate more basil and mint into your menu. There is a recipe for pesto that is my “go to” recipe. Usually I prepare basil pesto but when mint is available I add a handful too. Right now I have a container of arugula in the frig that needs to be put to good use. I will make pesto and substitute arugula for most of the basil.
Here is my stand-by traditional pesto recipe. There are as many uses for pesto as there are leaves on the basil plant. Dig in and have fun!
Basil Mint Pesto
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts, toasted
2 cloves garlic, cut in half
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
2/3 cup olive oil
1/2 cup freshly grated Parmesan cheese
Place basil, nuts, garlic, salt and pepper in bowl of food processor. Pulse to finely chop. While the food processor is running, add oil in a steady stream. Process until smooth. Transfer to a medium bowl and stir in Parmesan cheese.
Makes about 1 cup
Tip: Toasting the pine nuts or walnuts intensifies the flavor. To toast the nuts, spread in a single layer on a baking sheet. Bake at 350° F for 5 to 7 minutes or until lightly toasted.
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