Basil Pesto

So, the farmers market was selling HUGE bunches of basil so I'm going to make a basil pesto.... but I'm not sure what to do with it.

I'm thinking of grilling chix & portabello mushrooms....
Not sure if to add pasta like a salad....

Steer me in the right direction...

TIA

Re: Basil Pesto

I make pasta with chicken and pesto all the time...so yummy. you can eat it hot or cold like a salad.

I have also used pesto to coat chicken cutlets and then dip in bread crumbs and bake or fry.

It is also yummy on pizza. I usually make chicken pesto and mozzarella pizza.

those are just some of my favorites! I love pesto!

Re: Basil Pesto

Good thread! I've got a lot of basil growing here. Any good pesto recipes?

Re: Basil Pesto

I love just dipping bread in it! A good loaf of Italian - or some freshly baked focaccia with basil pesto.. mmmm..

I also love pesto pasta too.

Re: Basil Pesto

This is the one I'm trying:

"Blanched" Basil Pesto
Recipe courtesy Michael Chiarello
Prep Time: 10 min Inactive Prep Time: -- Cook Time: 1 min Level:
Easy Serves:
1 cup Ingredients
3 cups lightly packed fresh basil
1 cup lightly packed Italian parsley leaves
1/2 cup pure olive oil
1 tablespoon toasted pine nuts, see note
1 teaspoon minced garlic cloves
1/2 teaspoon fine salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon powdered ascorbic acid (vitamin C)
1 cup freshly grated Parmesan
Directions
Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the basil and parsley in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the herbs into the ice water to stop the cooking. Drain immediately, squeeze the herbs dry, and roughly chop.

In a blender, puree the herbs with the oil, pine nuts, garlic, salt, pepper, and ascorbic acid. When well blended, add the cheese and whir briefly just to mix. Transfer to a bowl and adjust the seasoning. Store the pesto in a small, covered container in the refrigerator for 1 to 2 weeks. Or freeze the pesto for as long as 1 month.

Note: I always toast pine nuts on a baking sheet in the oven. They tend to burn in a saute pan on the stove.

Message edited 7/5/2010 7:52:01 AM.

Re: Basil Pesto

I tried the above recipe last night. It was very good.

I didn't plan on saving it so I left out the Vit-C.

Didn't feel like measuring the garlic so just grated in a large clove (I like garlic).

I served it with Orzo and poached chicken.

Re: Basil Pesto

Love Pesto Sauce! I use my moms recipe. Basil, Spinach (to lighten it a little), Fresh Cheese, Oil, Walnuts. Salt, Pepper & Garlic to taste. We toss pasta with some steaks.

Re: Basil Pesto

You can use it for a steak marinade. Here's my fav


Ingredients

* 1/3 cup soy sauce
* 1/2 cup olive oil
* 1/3 cup fresh lemon juice
* 1/4 cup Worcestershire sauce
* 1 1/2 tablespoons garlic powder
* 3 tablespoons dried basil
* 1 1/2 tablespoons dried parsley flakes
* 1 teaspoon ground white pepper


Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed. You don't have to use a mixer.