Modern Vegetarian Kitchen (yes, again)
1 1/2 c. whole almonds (blanched and peeled), walnuts, or cashews, lightly toasted
2 c. packed fresh basil leaves
2 plump garlic cloves, peeled and left whole
3 tbsp. lemon juice
1 tsp. finely grated lemon zest
3/4 c. extra-virgin olive oil
Coarse sea salt
In food processor, grind nuts to a meal.
Add basil, garlic, lemon juice, lemon zest and puree. Slowly add the oil and process until smooth. Blend in 1 tsp. salt and adjust seasoning to taste.
Serve at once. Cover any leftover pesto with a film of olive oil in a tightly sealed container and refrigerate for up to 2 weeks.
Pesto is my favorite thing about basil. I anxiously wait for my two cups of basil to appear. To me, it just doesn't grow fast enough. Now in a climate like California, I wouldn't have to be as patient. If you really want pesto, and you don't have the basil, parsley or cilantro works too. Just substitute 4 cups of parsley -or 2 c. cilantro- for the basil (and that version is best with walnuts or pine nuts). Pesto is just down-right delicious. Toss it with pasta, spread it on bread or on sandwiches. There is a recipe in Peter Berley's book for a pasta salad with any combination of blanched summer vegetables. You mix the pesto into a pourable sauce by combining 2/3 c. pesto, 1/4 c. red wine vinegar and 2 tablespoons of olive oil. Then you toss it all together. Great pasta salad.
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