Make fresh Basil Pesto!
One herb that grows quite well in my little section of herb growing fun is basil. I have the regular green basil…
this was just cut for my above recipe! And still plenty more for other cooking recipes.
And I grow a beautiful purple basil. See?
Today I decided to make some fresh basil pesto…with a new twist! I added some chopped jalapeno to add some heat and man is it good! What a difference! And for supper, I plan on taking a roasted chicken breast I have cut up in to cubes, stir some of this beautiful pesto in to it, and serve it along side some fresh sliced tomatoes. Help me Rhonda.
If you like pestos, try jazzing yours up with a little jalapeno in yours. Or just leave it out. Pesto is versatile, and good!
Here’s how I make mine:
Fresh Basil Pesto
2 cups fresh basil leaves, packed
2 cloves garlic (some of the recipes, I notice, calls for 3 cloves of garlic – 2 is enough for us!)
1/2 cup olive oil
1/3 cup pine nuts, (I like to toast mine for a couple of minutes, stirring constantly, in a dry skillet.)
1/2 cup grated parmesan cheese
Salt and pepper to taste
and 1/4 to 1/2 jalapeno pepper, if you dare!
Place the basil leaves, toasted pine nuts and garlic in food processor and pulse until just chopped. Add Parmesan cheese (and jalapeno pepper if using) and while the processor is going, slowly pour the olive oil in. When combined, stir in salt and pepper to taste.
Serve on pasta, on chicken (this was delicious, by the way!) however you like your pesto!
Now on to cutting my other herbs and drying! Have a great rest of the week!