|Basil, pine nuts, garlic, lemon zest, Parmesan cheese|
|2 T pesto mixed with 4 T butter|
Pesto is a delicious garnish for soups such as Minestrone, creamy potato and tomato.
|Orzo with Pesto|
|Romaine lettuce, pesto orzo, grilled chicken, fresh mozzarella, grape tomatoes, red bell pepper, Kalamata olives and artichoke hearts.|
If you have a garden and a lot of basil you don't know what to do with, make pesto. If you just want to see something green and imagine warmer weather, make pesto.
Make pesto. Eat pesto. Smile. It worked for me.
4 oz fresh basil
3 oz toasted pine nuts
2-3 cloves garlic
2-3 oz shredded Parmesan cheese
1 1/2 t lemon zest, and a good squeeze of juice
a dash of salt and fresh ground pepper
4-6 T olive oil
Put everything but olive oil in food processor. Turn machine on, and drizzle-in about half of the olive oil. Turn machine off after a few seconds and scrape down the sides of the bowl. Turn machine on and add the rest of the oil. Continue to process and/or add a bit more oil until you have a smooth paste.
Pesto stores for up to 1 week in the fridge and freezes well. Storing tip: float some olive oil over the top before covering in a lidded plastic or glass container. Or instead of oil, cover with plastic wrap pressed directly ONTO the pesto. The goal is to keep the air out and prevent oxidation.
Combine 2 T pesto with 4 T softened butter. Mix well. Add more butter or pesto as your taste dictates. Spread on anything...
Chicken Mediterranean Salad
Grilled chicken, cut into chunks
orzo with pesto, about 1/3 c per person
chunks of fresh mozzarella or feta cheese
diced red bell pepper
sliced grape tomatoes
squeeze of lemon juice
balsamic vinaigrette or Greek dressing
Toss all in a bowl, or arrange on a plate, and enjoy!