Herbs are a Chef's delight, adding many different flavors to all types of dishes both savory and sweet. Yesterday evening, we went out to dinner with friends. On arrival my friend took great pleasure in showing me her basil growing in a container just outside her kitchen door. As mentioned in my previous post The King of Herbs for easy access when cooking many Chef's have herbs close to hand. Earlier this week she had made some pesto sauce using her fresh basil and tonight she cooked Pesto Chicken and Pasta salad to share with us.
Pesto means pounded in Italian, and is how traditionally this dish was made using a pestle and mortar. Today the food processor or blender makes the task easier and quicker for us. The original sauce recipe comprises fresh basil, olive oil, pine nuts, garlic, and cheese.
The dishes tasted wonderful, sorry you weren't there to share the pleasure with us. As mentioned in my previous post there are many varieties of basil and it is fairly easy to grow here in Florida, year round.
Here is the recipe for you to try..
Homemade Pesto
Crush 50g (2oz) fresh basil leaves
2 crushed garlic cloves
30ml (2tbsp) pine nuts
100ml (4fl oz) virgin olive oil
50g (2oz) freshly grated Parmesan cheese
Freshly ground salt and black pepper
1. Crush 50g (2oz) basil leaves with 2 crushed garlic cloves, 30ml (2tbsp) pine nuts and some salt and freshly ground black pepper in a pestle and mortar or whiz for a few seconds in a food processor or blender.
2. Gradually add 100ml (4fl oz) virgin olive oil until you have a creamy consistency. Stir in 50g (2oz) freshly grated Parmesan cheese and adjust seasoning to taste.
3. Transfer to a bowl and cover the surface with clingfilm.
Keep in the fridge for up to one week. Stir into hot cooked pasta or serve as a sauce with grilled fish or chicken.
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