Time to Harvest the Basil: 2 Pesto Recipes

Believe it or not, there's a rather large rosemary plant hanging out in there too, but the Purple Basil is taking over. We also have sweet basil, lemongrass, and peppermint (that's on the ground next to the planter).

Its time to start harvesting my basil (as some of it towards the base of the plant is already looking a little wilty).  We grew two different types this year, sweet basil and purple basil, so we have a wee bit of an abundance.  One of my favorite things to make with excess basil is pesto and I’ve so far made two varieties this year – one with each type of basil.  I usually make a double batch and freeze in containers of about 1/2 c. each – perfect for pulling out to season meat or make a quick pasta with.  These freeze incredibly well and maintain their bright colors better than if I were to can them (and who wants to can only 8 4 oz. jars?).  By the way, I doubled each recipe to yield about 2 cups of each type.

Enjoy!

Classic Basil Pesto

  • 2 c. fresh basil leaves
  • 2 large garlic cloves
  • 1/2 c. freshly grated Parmesan cheese
  • 2 TBS freshly grated Pecorino Romano cheese
  • 1/4 c. pine nuts
  • 1/2 c. extra virgin olive oil
  • Salt and freshly ground pepper

Combine the basil, garlic, cheses, and nuts in a food processor.  Process to mix.  With the machine running, slowly add the olive oil.  Season to taste with salt and freshly ground pepper and process to desired consistency.  Let stand for 5 minutes before serving.

Red Basil Pesto

  • 2 c. fresh opal basil leaves
  • 2 1/2 TBS minced sun-dried tomatoes
  • 2 garlic cloves
  • 2 TBS freshly grated Pecorino Romano cheese
  • 6 TBS freshly grated Parmesan cheese
  • 1/3 c. pine nuts
  • 1/2 c. extra virgin olive oil
  • Salt and freshly ground pepper

Combine the basil, sun-dried tomato, garlic, cheses, and nuts in a food processor.  Process to mix.  With the machine running, slowly add the olive oil.  Season to taste with salt and freshly ground pepper and process to desired consistency.  Let stand for 5 minutes before serving.

Courtesy of Pestos! by Dorothy Rankin

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Categories: Condiments, Italian, Recipes | Tags: , , , | 6 Comments

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6 thoughts on “Time to Harvest the Basil: 2 Pesto Recipes

  1. They look really delicious. I adore pesto. We find it hard to grow basil properly here, not sure why – everything else grows very well. I had to buy some from the shop for my caprese salad tonight :(.

  2. Look at that basil. I’m jealous. Awesome, awesome, awesome looking plants.

  3. I’ll take both red and green pesto any day. If our tomatillo plant hadn’t over taken our basil plant, I’d be making some of your red basil this afternoon. :-)

  4. Pingback: Goat Cheese Tomato Soup. Oh yea. « foodistherapy

  5. Pingback: Super Fast Dinner: Gnocchi with Red Pesto and Asparagus « foodistherapy

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