Tuesday, July 19, 2011

Pesto

I'm still over-the-moon excited about all the things growing in my backyard this year.  It hasn't been quite hot enough for the tomatoes yet--just a few here and there--but my basil is growing like nobody's business.  I've been making pesto to use for pizza.  After many test pizzas I've decided that the pesto/goat cheese combo is the clear winner.  There's something so fresh and tangy about it.  I was not a pesto or a goat cheese eater until E's allergies forced us into new food choices, but now I'm in love.

So while we're all waiting for our tomatoes to ripen, here's my pesto recipe.  It's adapted from this recipe.

Pesto

2 cups loosely packed fresh basil leaves
1 cup olive oil
1 cup grated parmesan or pecorino cheese
1/2 cup raw almonds*
2 cloves garlic, pressed
1 teaspoon salt
1 dash nutmeg

*original recipe calls for pine nuts, but E can't have those and we always have almonds

Pulse basil, cheese, nuts, garlic, sat and nutmeg in food processor, adding oil until desired consistency.  May have to add slightly more or less oil.  Use or refrigerate.






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