Uncategorized

Basil Pesto

DSC_3254_2We got a panini maker as a wedding gift, and I have been dying to try it out ever since we opened it. One of my absolute favourite sandwiches ever is just a classic tomato mozzarella sandwich with basil pesto. We ended up eating the sandwiches too late for me to take photos and write about those specifically, but I did make some pretty killer pesto.

We have this great big patio area in our apartment here in San Diego, and I decided to try growing a few herbs since it’s such gorgeous weather outside. I had high hopes that the reason everything I try to grow dies is just because the weather in Texas is horrible. I was half right! I have been doing a pretty good job of keeping the herbs alive (along with my husband), but I would be lying if I didn’t tell you that we had to let some cilantro go. The basil, however, grew like crazy! It’s unfortunate that this pesto recipe uses 2 cups of it though because that just cleaned me right out of basil.

I did a couple of things a little differently than just a regular pesto recipe. I sometimes find pesto to be a bit bland (even with all of the garlic) so I added just a teensy bit of rice vinegar and hot sauce to give it a bit of a flavour boost. I also used A TON of salt and pepper. It turned out mighty fine if I do say so myself.
DSC_3230_2Basil Pesto
2 cups fresh basil leaves
1/4 cup pine nuts
1/4 cup shredded Parmesan or Romano (I may have used closer to 1/2 cup actually because I love cheese)
1/2 cup olive oil (you can add more or less depending on the consistency you want)
1 Tablespoon rice vinegar
1 teaspoon hot sauce (I used Frank’s red hot)
2-3 cloves garlic, minced
Salt and pepper to taste

Combine all ingredients in a blender or food processor (preferably a food processor so your smoothies don’t taste like garlic later). Just blend until it is a consistency that you like. I like pesto to be pretty chunky so I didn’t go too long.
DSC_3244_2Serve on sandwiches, pizza, pasta, or anything else you can think of!

Basil Pesto
Total time: 
Serves: 4
 
Ingredients
  • Basil Pesto
  • 2 cups fresh basil leaves
  • ¼ cup pine nuts
  • ¼ cup shredded Parmesan or Romano (I may have used closer to ½ cup actually because I love cheese)
  • ½ cup olive oil (you can add more or less depending on the consistency you want)
  • 1 Tablespoon rice vinegar
  • 1 teaspoon hot sauce (I used Frank's red hot)
  • 2-3 cloves garlic, minced
  • Salt and pepper to taste
Instructions
  1. Combine all ingredients in a blender or food processor (preferably a food processor so your smoothies don't taste like garlic later). Just blend until it is a consistency that you like. I like pesto to be pretty chunky so I didn't go too long.
  2. Serve on sandwiches, pizza, pasta, or anything else you can think of!

 

Write a comment

Rate this recipe: