Pesto

Wanting to make pesto but you are low on basil?  While researching pesto recipes for my Farmer’s Market booth recipe handout I came across many ideas for using various herbs and other ingredients in pesto.

Basic Pesto

6 cloves garlic, sliced

1/3 c. pine nuts

2 c. basil leaves, packed

1/4 c. parmesan, freshly grated

1/2 c. olive oil

Place all ingredients in blender or food processor and pulse until blended.

Pesto can be made with other types of basil such as lemon or cinnamon or with other herbs including basil, tarragon, rosemary, mint, parsley, spinach, cilantro, arugula, or thyme.  Try other cheeses and nuts instead of pine nuts or parmesan.  Avocado can be substituted for the oil. Lemon juice, orange juice, hot peppers, and olives are other additions you may want to try.

I recently made this pesto and used it as a baked potato topping, spread on toast, and in a salad.

6 cloves garlic, chopped

1/2 c. olive oil

1/2 c. basil

2 T. oregano

1 c. fennel fronds

6 sage leaves

Pesto can also be used as a vegetable dip, a pizza topping, added to minestrone or vegetable soup, burritos or wraps, and of course tossed with pasta.

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About Beuna, Garden Inspire

As a garden coach, Beuna Tomalino has had the opportunity to help others grow their own food organically. Educated in Ornamental Horticultural from Utah State University and self taught in organic methods and multiple methods of gardening she helps others grow food no matter where they live. Beuna recently released the book Herbs to Know 2: Wild Medicinal & Edible Plants which she co authored with Kathy Wilson, Master Herbalist.

Posted on July 26, 2011, in Herb Recipes and tagged , , , , , , , , , , , , . Bookmark the permalink. 1 Comment.

  1. Great blog…. very useful, but we need PHOTOS!!!

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