Pesto - Basil, Basil and more Basil

We are growing two types of Basil in the garden, Genovese and Lettuce Leaf,  both from Bavicchi brand seed imported from Italy and purchased from Italian Seed and Tool.

Lettuce Leaf Basil - about 18" tall plants

We started some Lettuce Leaf Basil indoors on early spring and transplanted it to the garden in May.  It is lush and vigorous and smells so good.  The Genovese Basil and more Lettuce Leaf Basil were direct sown in the garden in May and are still a ways off from harvest size.

I harvested a whole plant the other day and made fresh Pesto for roasted eggplant, roasted pepper, & mozzarella panini.  Yummy.  Here is my recipe for Basil Pesto.  I use walnuts because they are so much easier to get and aren't as expensive as pine nuts.  Yes - it's still classic Pesto if you use walnuts.

BASIL PESTO

Ingredients:

 2 cups packed Basil leaves

1/2 cup walnut pieces

3 peeled garlic cloves

1/2 tsp fresh ground black pepper

1/2 cup grated Parmesan cheese

1/2 cup extra virgin olive oil

Method:

Put all the ingredients except the olive oil into the bowl of your food processor or blender.

Pulse a few times to chop and mix until you like the consistency of the basil and walnuts.

With the motor running - slowing add the olive oil to make a thick emulsion.

Easy and delicious.  Adjust the amounts of the ingredients to your liking.  There are no Pesto Police.  

Did you know there is a little hole in the bottom of the cylindrical 'pusher' on your food processor.  It is there so you can pour in the oil all at once and it will slowly drain into the bowl in a thin stream - the perfect 'add slowly' regulator.  Really - that's what it's there for.  Pesto freezes well for future use.  Top off your container of pesto with some extra olive oil floated on top before putting it in the freezer.  Defrost slowly in the refrigerator for a couple of days and pour off the extra oil on top before mixing well and using.  Add oil to the top of any leftover you want to store in the fridge to keep it fresh and bright green.