Week #3 - Pesto!

Pesto!!

There’s nothing that screams summer other than pesto.  Ok, maybe caprese  salad, but that may be another post.

Traditional pesto is made with basil, garlic, olive oil, pine nuts, salt/pepper.  Great place to start, but there is another world of pesto out there.  There are so many flavorful, fragrant herbs that will make a lively pesto.

A fresh tasty pesto can be used many ways other than on pasta or raviolis.  It can be used as a sandwich bread, base of pizza, bruschetta spread and even a dip for veggies.  It can be served warm or chilled.  A favorite of mine is tossing basil pesto into hot quinoa then topping with chopped chilled tomatoes and feta.  A summer feast!

Cooking, Serving  It! Herb Pesto 1-3 clove garlic to taste ¼ cup any variety nuts: walnuts, pine nuts, almonds, etc. (also optional) 3 cups herbs – basil, parsley, oregano, cilantro, mint - any mix or variety. Here’s where your creativity can come in ½ cup olive oil 1/3 cup grated parmesan cheese Salt/pepper to taste Place everything except oil into a food processor or blender.  On slow-med speed drizzle olive oil into blender while on.  Blend until desired consistency.  If a chopped consistency is desired, pulsing a few times with all ingredients in bowl is also an option.

Freezing  It!                     Make extra!  Store in a zippered freezer bag.  Flatten and freeze.  Just break a piece off when an extra bit of flavor needed in sauces or stews.

Storing It!                         Fresh pesto can be stored safely in covered jar in refrigerator for no more than a week.  Contrary to popular belief, fresh garlic in oil is not shelf stable.  There is protein in garlic can be a place for dangerous bacteria to grow.