Presto it’s pesto!

Of course making pesto isn’t quite that fast, especially when it’s the first time in awhile.  After a conversation about pesto with my neighbor  at the community garden this morning, I was inspired to make a batch.  Well, actually two batches.  I had a colander full of a variety of basil with some of the largest leaves cut from a plant that I saved from a pot of basil microgreens.

 Harvested Basil, Freshly made Pesto, and Basil Flowers

I followed a basic recipe, Classic Basil Pesto from Pestos! by Dorothy Rankin.  The recipe ingredients include basil, garlic cloves, grated Parmesan and Romano, pine nuts or walnuts and lots of olive oil.  I removed the stems and used a salad spinner to dry the washed leaves.  I added the juice of a lemon and I wasn’t too precise with my measurements when adding the basil or the cheeses.  I used equal quantities of  ParmigianoReggiano  and Stella Romano.   Rankin suggests Romano Pecorino and calls for more Parmesan than Romano because the Romano is sharper.  I didn’t find that to be an issue; maybe because I used a different brand of Romano.   I also used walnuts instead of pine nuts.  When I’ve tried pine nuts in spite of their price I’ve found them to be rancid, so I don’t buy them.  I have been told you can get tasty pine nuts at Di Gregorios Italian Market on The Hill in St. Louis but I haven’t been down there in awhile.   In my view the olive oil is a critical ingredient so I used 1/2 cup of Olea Estates oil.  This fabulous oil is available from Karl Burgart, Healthy Harvest Gardens.  He is a regular at the Ellisville Farmers Market.  I’m hoping he’ll have his shipment of Greek olives at the market tomorrow.  I’d love to include some with the pesto, maybe a fresh vegetable or two from the market and some nice pasta.  Hopefully I’ll remember to capture the dish and post after dinner tomorrow night!

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2 responses to “Presto it’s pesto!

  1. Beautiful pesto! Those leaves are incredible.

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