I have 3 kinds of basil this year Italian, lemon, and Thai all growing in my garden. Some are in the veggie bed and I have others in containers. If you have no space you can even grow some inside on a sunny window sill.
If you don’t have a garden you should be able to get locally grown basil at your farmers market, or local natural foods store at this time of the year. You can get fresh herbs in the winter, but they are expensive and they don’t taste as good to me.
Pesto is fragrant mixture of herbs and nuts ground into a thick paste with olive oil. And there are dozens of variations.
Traditional Basil Pesto
- 2 cups basil leaves
- 2 cloves of garlic
- ½ cup pine nuts
- 1/4 – 1/2 cup extra virgin olive oil
- 1/4 cup Parmesan cheese (optional – add salt to taste if you are leaving out or use a vegan substitute)
Put basil, garlic, ¼ cup olive oil, nuts, and cheese if using into a food processor. Process the pesto using the pulse setting, so you can still have a few small chunks of nuts for texture. Add more oil if the mixture is too thick. Taste and add more garlic, salt, or cheese until you love what you have and can’t wait to eat it.
What to do with it?
- Toss with pasta and top with fresh ground pepper
- Spread on a pizza crust instead of red sauce
- Put in mashed potatoes
- Add into a soup (minestrone is great for this)
- Mix into your scrambled tofu in the morning
- Blend with silken tofu for a perfect dairy free dip
Ok, so I’ve sold you on trying to make pesto, but you don’t have any pine nuts? Or maybe your basil didn’t do so good this year. Now it’s time to get creative. First off you can substitute any nuts for the pine nuts. I used almonds in mine. Why not try pistachios or walnuts?
Use the recipe above for general proportions, but realize you will have to taste as you go even more since some herbs have a stronger taste than others. You’ll begin to notice how the oils of the bruised herbs smell mingled with the smell of the nut you chose. And then you’ll know if you need to add more of another ingredient.
- A few combinations to try:
- Arugula (Rocket) and Pistachio
- Oregano and Walnut
- Sage with Pine nuts and a little lemon juice
- Mint and Almond
- Rosemary and hazelnut
- Tarragon and no nuts at all
If you need more ideas take a look at this post on the gardenWeb herb forum.
Save your new creation for a winter surprise! Oil an ice cube tray and put your freshly made pesto into the slots. Once the cubes are frozen, remove them from the try and place into a freezer bag. Now in January they’ll be waiting to go into your steaming pot of minestrone!