Friday, August 19, 2011


I've been super stuck on pesto lately.  We've been making it every week for the past month and putting it on everything: sandwiches, pasta, salad, roasted potatoes, poached eggs, garlic bread... especially awesome with heirloom tomatoes from the Schaners and fresh mozzarella from Taste (unless I plan ahead to make the cheese myself)

4 cloves of garlic (this is a garlicky recipe)
1/4 cup pine nuts, toasted
2 bunches basil (about 2 cups packed, from the Schaners, Suzie's or JR Organics)
2 ounces blue cheese (Point Reyes is a good go-to, if not a bit ubiquitos)
1/2 cup olive oil (I love Calivirgin and Good Faith Farm)
goodly pinch sea salt
1/4 teaspoon black pepper

In a food processor, pulse the garlic until minced.  Add the pinenuts, basil (leaves only), blue cheese and start to blend. Drizzle in olive oil while blending to desired consistency. Salt & pepper to taste. Use immediately or cover with olive oil and store in fridge.   

Makes about 2 cups.


Vegan - just skip the cheese, might need more oil and/or nuts
Try other combinations of herbs, nuts/seeds & cheese: 
  • cilantro & pepita with queso fresca
  • arugula & walnut with stilton
  • lemon basil & pecan with ricotta salata & maybe some honey!

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