Wow – just made fresh basil pesto with chopped, Minnesota walnuts (a gift from my friend J) and basil just cut from the Farmers’ Market.
Chop the basil (about 2 cups) and stuff in the blender. Add a handful of walnuts, shredded Parmesan and a sprinkle of salt & pepper. Drizzle with olive oil and blend. Smooth, delicious, basil pesto.
Use as a dip with chips or pittas. Spread on toasted, French baguette slices. Mix with pastas. Dollup in soups – especially Italian Minestrone. Mmmm.
But you can make many other kinds of pesto with many ingredients. These are great – use with crackers, bread, pasta, fish, roasted vegies. Here are some examples from Saveur.
Most use in-season greens, peppers, tomatoes, even . . . . (drum roll for DH) SARDINES!
You may also like Tomato Time for a twist on the ultimate grilled cheese sandwich.
