Pesto!
For Valentine’s Day, my husband gave me a plant. It’s called a polka dot plant. And it’s sitting on a pot behind my kitchen sink. The fact that it’s actually alive, a whole five months after I have acquired it is a miracle in and of itself. I’m not exactly known for my green thumb.
One of these days though, I’d like actually have a garden. I’d like to experience putting seeds in the earth and getting my hands dirty and seeing the fruits (and veggies) of my labor sprout out months later. In the meantime, though, I’ll have to be content with polka dot … and my friends sharing the excess production from their labors.
Last week we had a potluck party to celebrate a friend’s birthday and another friend leaving for Italy. Our friends showed up with dinner dishes in hand, and a bonus – basil! Three of my girlfriends – Jamie, Anne and Akanksha – all came with a Ziploc baggie full of basil. I knew exactly what I had to do with all this fragrant delicious green stuff… make pesto!
This recipe comes from my Aunt Jennifer. It’s incredibly simple, but so flavorful. I make it in my food processor, but for years – during college and grad school – I would actually make it in a blender. (Meaning if you don’t have a food processor, don’t despair… you can still make this!)
Here’s the recipe:
2 cup packed basil leaves
½ cup parmesan cheese
1/3 cup toasted pinenuts
2 cloves garlic
¼ cup olive oil
2 Tbsp red wine
2 Tbsp lemon juice
1 tsp salt
Throw in a blender or food processors. Whirl. Eat.
Uses for pesto:
- My Aunt Jennifer always cooks tortellini and chicken and tosses it in pesto.
- I toss on roasted beets + potatoes for a little flavor.
- Make a Caprese salad (sliced tomatoes, mozzarella and basil) and drizzle a little pesto over.
- Slice a French baguette into thin slices, drizzle a little bit of pesto on each piece and add chopped tomatoes on top. Broil for instant bruschetta!
Pesto IS very calorically dense (cheese, olive oil, nuts….) – so remember, a little bit goes a long way. But it’s a great way to use fresh basil from your garden, as well as heart healthy olive oil and nuts, and antioxidant-rich garlic.
Other variations include swapping the pine nuts for walnuts, and swapping basil for other fragrant herbs like parsley or sage. (See my parsley pesto here.)
