Pesto – nothing reminds me of summer like fresh pesto – ok, maybe a good rosé. We grow enough basil to yield multiple batches during the summer. This is my recipe below. We use pesto throughout the year: as a spread for bread, on fish, sometimes steak, or just on pasta as shown above.
Ingredients:
4 cups basil leaves, packed
1 cup cilantro leaves
3 cloves garlic, roughly chopped
1/2 cup pine nuts
1/2 cup cashew nuts
1/3 olive oil, with additional olive oil if needed
1/3 cup shredded parmesan cheese
Salt and pepper to taste
Directions:
Place all the ingredients in a food processor with the larger blades. Pulse the processor until the mixture has the consistency of a coarse sauce. Adjust ingredients to your taste.
There is something to be said about fresh pesto. I love, love fresh pesto and try to incorporate it as much as I can in my dishes at my pasta restaurant. I can taste it already! 😉
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