We are getting close to the first hard frost (we had a few mild frosts the past week) here in the Northeast and that will mostly put an end to my home garden. While the basil is mostly past peak, I’ve done a pretty good job at keeping it trimmed. It hasn’t all gone to flowers and there are still plenty of leaves that will need to be cut and used.
One great way to use up a lot of excess basil? Make pesto. Sure, you can use it for pasta but did you know both red and green pesto sauces also work great on pizza?
There’s no need to skimp on the basil. Use as much as you like. Both versions can be frozen for later use.
Ingredients
- 3 garlic cloves
- 1/2 c. pine nuts (can sub walnuts too)
- 2 big handfuls of fresh washed basil leaves
- 2/3 c. olive oil
- 1/4 c. Parmesan cheese
- salt and pepper
For classic green pesto
- 1 bell pepper
- 6 sun-dried tomatoes in oil
- 3 T tomato paste
- 1 garlic clove
- 1/3 c. pine nuts (can sub walnuts too)
- 2 big handfuls of fresh washed basil leaves
- 2/3 c. olive oil
- 1/4 c. Parmesan cheese
For red pesto
Instructions
- Add the peeled garlic, nuts and salt to a food processor. Pulse.
- Add the basil leaves.
- Gradually pour in olive oil as processor runs until it reaches consistency you prefer.
- Add cheese. Pulse to combine.
For the classic green pesto
- Broil pepper, turning occasionally, until all black. Cool, then peel skin, core and remove seeds.
- Put everything except the oil in a food processor. Process until smooth or desired texture is reached, then gradually add in olive oil.
For the red pesto
Notes
Makes about a cup.
Can be stored in the refrigerator for up to two weeks or frozen.
MIKE'S WINDOW
