Nonna has a green thumb. Her basil loves her and thrives in her backyard. Why did I have a terrible harvest this year with a patio garden that only produced three SINGLE cherry tomatoes? It beats me! Maybe Nonna just cares that much. She gives the plant that much love. And in return, she flourished an impressive amount of vibrant green basil.
And so, I returned from a short visit to Weirton, WV, with two huge BINS of basil. Yes, BINS of basil. It was the most vibrant, green, fragrant, and tender basil. Different and more abundant than anything store-bought. Nonna handed me the basil in preparation for an overnight freeze that was coming this October. The harvest needed to be made.
So what did I do with all of the basil? Well I made four batches of pesto and shared it with my friends and family. I truly believe the best pesto recipe is made with simple ingredients. However, the quality of the ingredients makes a difference in an incredible fresh spread.
For my recipe, I used a mix of Parmesan- Reggiano and Asiago cheeses. I grated them immediately before adding them to the recipe. I peeled and pressed fresh garlic cloves. I put walnuts in some batches and omitted them from others - due to nut allergies. It was really pretty simple!
I am fortunate to have an amazing Vitamix blender to make the pesto smooth and creamy. Plus, it is a hefty size to allow for a large quantity to be made at one time.
The recipe below is adapted from the "Kale and Basil Pesto" recipe in the Vitamix cookbook. It is very easy to follow and super quick to make. I put most of my pesto batches in the freezer for long keeping. It is quick to thaw.
I enjoyed my pesto in a few ways.
First, on a batch of warm pasta with sautéed shrimp and fresh cherry tomatoes. This time I used a rotini-shaped noodle because it had the perfect form to hold the sauce within the spirals. I served the pasta with a side salad and some crusty bread.
Second, on a piece of crusty Italian bread. So yummy and simple! Use it as a dipping sauce or spread it across a piece of toast with some ricotta cheese.
Third, to top off my hummus. It adds an extra fresh flavor to a batch of plain hummus. Dip with veggies and pretzel thins. It is a refreshing snack!
The "Best-O" Pesto
Ingredients:
8 cups fresh basil
2 cups olive oil
fresh juice of 1/2 medium lemon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup chopped walnuts
1 cup Parmesan-Reggiano cheese, grated
1 cup Asiago cheese, grated
6 medium garlic cloves, peeled and pressed
Directions:
Add all ingredients to a high powered blender or food processor.
Blend on low speed until basil is immersed in oil.
Transition slowly to high power blend until basil is creamy and consistent in texture. This takes about 30 seconds.
Serve immediately with fresh bread or pasta.
Pesto can be kept fresh in fridge for up to 2 weeks or frozen for up to 6 months.
Pro Tip: Freeze pesto in small quantities for individual servings. Ice cube trays can provide great. portion sizes. Beware of freezing glass containers. Glass expands when cold and can break at freezing temperatures.
My good friend Kylie served my pesto with homemade pasta. She tossed it with artichokes, sun dried tomatoes, spinach, chicken, and fresh parmesan cheese. She and her husband plated up this dish and sent it to me before they dug in! .
Comments