I’ve grown Basil for years…yet…I have never made Pesto
The jars that I’ve bought I could take it or leave it…but now I can see why there is so much fuss…the taste of a Fresh Pesto is fabulous!
That and the fact that the ingredients are only available , in abundance for a very short time. Also, a lot of fine ingredients go into making a small amount of this delicious sauce…
My first attempt was a Garlic Scape & Basil Pesto..I tried 4 different recipes….I can see why the Scapes are so coveted for this dish.,. They add so much substance to the pesto, so the volume made is much more substantial…and its a totally different flavour
Here are the ingredients from my favourite recipe, thanks to ..thecreeksidecook.com I quadrupled this one…
Garlic Scapes-1/2 c. Basil-1/2 c. packed tightly then chopped
1/3 c. Pine nuts lightly toasted
Juice of 1/2 Lemon, 1/2 c. Grated Parmesan Cheese & 1/3 c. of good quality Olive oil
Salt& Ground Black Pepper to taste…I didn’t add salt, I find it salty enough once the cheese is added
Add everything except Cheese & Olive Oil( you could add the cheese but I wanted to freeze some, this is best done without cheese)
Process till finely chopped and a paste is formed…lightly mix in oil…this could also be done by hand to avoid over mixing..
Voila mmmm pesto…
This is only good in the fridge for a few days , freeze what is left over…
Then there is a Traditional Basil Pesto with Garlic Cloves..
The Basil has been beautiful this year..
we also have our first Garlic Bulbs..
Here is the recipe..
!c shelled walnuts-lightly toasted
6 Garlic Scapes or 2 lg. Garlic Cloves ( I used the cloves)
6c. gently packed basil leaves then chopped
1 tsp. sea salt( I skipped this too)
1/4 tsp groud black pepper
Juice of 1 lemon
1/2 c. extra virgin olive oil
1/2 c parmesan reggiano (this is the best or use grand paderno)
mix and store the same as above…