Recipe (or Tip) of the Week- Basil Pesto

This weeks both a tip and a recipe and regards growing Basil and using it for Pesto.

One important thing to remember is that you should not allow your Basil to bloom or flower if you plan on using it to eat. Once the plant flowers, the flavor of the leaves change and can become somewhat bitter. Pinching back the flowers also allows the plant to concentrate on growing those yummy leaves.

Pesto is best preserved by freezing and can last up to a year in a freezer kept at proper temperatures. It is easy to make, consisting of basil leaves, nuts, garlic, olive oil, and cheese.

I find pesto top be fun to make because you can vary the ingredients, getting unique flavors from one basic recipe, this allows you to eat it more often without feeling bored.

Here is how I make pesto (and some variations)…

2 cups clean, healthy, basil leaves
1/3 cup nuts (pine nuts are the norm, try walnuts, cashews, or macadamia nuts for variety)

Grind these together in your food processor and scrape the sides a few times as you do it.

Add…
The equivalent of three garlic cloves, minced (fresh is best, from a jar is fine)
1/2 cup virgin olive oil (different types will change the flavor)
1/2 cup grated cheese (Parmesan, Romano, or try ricotta)
Salt and Pepper (I used Adobo) to taste

Mix well in the food processor. Best if used immediately, can be refrigerated for a week, freeze in small containers or flat in freezer bags for up to a year. The least air in the containers as possible, the better the shelf life of the pesto.

I typically use 1/2 cup of pesto to 1 lb of pasta, but you can always use more (or less) if you'd like!