Basil originated in India, where the type called ‘Thulasi’ is still considered holy. In ancient Greece, it was the royal herb, fit only for kings. Legend has it that basil wards off snakes and scorpions, keeps lovers faithful, and opens the gates of heaven to the dearly departed. One bite of this basil pesto and you’ll be a believer. SAM

2 ounces pine nuts
2 ounces fresh sweet basil
3 cloves garlic, pressed
2 tablespoons grated Parmesan
2 tablespoons olive oil

In a small dry skillet over very low heat, toast the pine nuts until lightly browned, shaking frequently to prevent burning. Transfer to a counter top to cool. In a medium mixing bowl, combine the pine nuts, basil, garlic, Parmesan, and oil. Pulse with an immersion blender until smooth.
Makes 1 cup.

5 Responses to Pesto

  1. […] happy to know this summer is that couscous makes a perfect hot weather salad. Mix it with a little Pesto and pile it on lettuce, tomatoes, cucumbers, zucchini, whatever summer bounty strikes your fancy. […]

  2. Almostgotit says:

    Hello Sam and co!
    I’m so happy to be back online and able to catch up with all your latest-adventures-with-recipes. It’s lovely to read all the comments too.. so many good ones. At our house, about half the square-footage of our garden is taken up with basil, we love it so much. Thanks for all the recipes!!!! Pesto keeps marvelously in the freezer so you can enjoy your fresh basil all year around. Pile it into an ice-cube tray, then dump the cubes into a ziplock freezer bag. (I’m sure you already knew this, Sam, but I only figured it out recently… “Pesto for Dummies,” you know…)

  3. rockyroadoflove says:

    So glad to have you back! Yeah, I heard that you could freeze pesto, but I keep eating every bit I make. What we need now is a way to grow pine nuts.

  4. […] 2 cups all-purpose, high-gluten flour [do NOT use soft-wheat flour] 1 tablespoon stone-ground cornmeal 1/4 teaspoon sea salt [preferably Guerande fleur de sel] 3 tablespoons olive oil, divided 3/4 cup warm water 3 to 6 tablespoons basil pesto […]

  5. […] sea salt or to taste 2 teaspoons olive oil 1 bay leaf 1/2 cup uncooked, fine couscous 3 tablespoons Pesto 4 ounces roquette or arugula 4 cherry tomatoes, halved 2 large, marinated artichoke hearts, roughly […]

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