Pesto is one of my all time favorite foods. For only $1, I was able to grow my own thriving basil plants from seeds, which have kept me in experimental cooking mode all summer long. Here are my favorite pesto recipes, made with fresh basil from our garden. Pesto freezes perfectly, so feel free to make large batches and freeze them. Its a convenience food that you can bring out anytime that you are looking for a boost of flavor. Just defrost them in the fridge and add a little more olive oil and some Parmesan cheese, then toss in your favorite pasta or top pizza crust. Use them to top roasted veggies, marinate chicken for grilling, or drizzle over broiled fish.
Walnut Basil Pesto
1/3 cup olive oil
1 cup toasted walnuts
1 clove garlic
2 cups packed fresh basil leaves
salt/pepper to taste
Mediterranean Pesto
1/4 cup blanched almonds
1 cup packed fresh basil leaves
1 red pepper roasted fillet
8-10 mediteranean style olives
1 clove garlic
1/3 cup olive oil
red pepper flakes/salt to taste
Blend in food processor until smooth.
