Thursday, August 7, 2008

Backyard-Barrhaven-Grown Pesto

If your basil and mint crops are overflowing, as mine in are in my Barrhaven Backyard, try these easy to assemble pesto recipes to alleviate your herbish woes:
Basil Pesto
3 cups packed frsh basil leaves (no stems)
3-4 healthy garlic cloves
1/4 tsp salt
3/4 freshly grated parmesan cheese
1/4 cup toasted, chopped pine nuts
1/2 cup olive oil

I also add:
1/2 cup packed fresh parsley
1/4 cup melted (cooled) butter
pinch of ground black pepper
Purée everything in a food processor until well blended. Place in small, clean glass jars. Place a piece of saran over top and screw on the jar lid. Serve with hard crackers or on bruschetta. Enjoy!!!

Mint Pesto:
This recipe is terrific with lamb chunks (barbequed on skewars--metal ones) or a roast leg of lamb. I also like it with cantaloupe but that's just me...taste it for yourself!
1/3 cup walnuts
4-6 garlic cloves, peeled
2 cups fresh mint leaves
1/4 cup oilive oil
1/8 -1/4 cup balsamic vinegar
Combine all ingredients in a food processor and purée until well combined and smooth. Place in small glass jars, place plastic wrap over top and screw on jar lid. Serve with lamb, chicken, couscous or whatever your minty heart desires!

If you have a great garden-grown recipe to tell. Food is the peaceful unity-builder for all mankind. And of course....TEA!

1 comment:

Cookie said...

I love pesto and this recipe looks really good. I also like the fact that it appears very easy to make. I know fresh basil is in season so I am going to make a batch this weekend. I will let you know of my success. Looking forward to reading more of your recipes.