I'm always torn between basil and thyme being my favorite herbs. Quite some time ago, I posted that I made the "best pesto" (and easiest, too). Several of you asked for the recipe and my friend, Anne, gracefully allowed me to share it! Finally!

Why do I like this recipe above all others? Basically, it's easy! I use a blender, not a food processor, so in other recipes, where you add the oil at the end, in this one you do it first and it gives enough liquid to move the basil and not clog the machine. And it's so good! I'll put a few recipe ideas below.

Anne's recipe has a lot of garlic, which I like, but maybe a little too much so I have modified it a bit. I'll put Anne's quantities first and my modifications after.

Perfect Pesto

In a blender (or processor) put:

• 1 cup extra virgin olive oil
• 10 peeled garlic cloves (I used seven large ones and it was still a little strong but tasty)

Blend till garlic is well incorporated.

Add and blend again:

• 1/2 c. chopped walnuts or pine nuts (I use walnuts. Who can afford pine nuts these days? And I might use a bit more if my basil is skimpy.)
• 1 t. kosher salt
• When blended add:
• 4 tightly packed cups of washed and dried basil and blend. (Add basil in small batches and blend fully before adding more. If you have to -- I didn't -- you can scrape out the bottom of the blender blade with a small spatula.

Add and blend:

• 1/2 to 1 c. parmesan cheese (fully grated is probably best but in a pinch, shredded will do)

My addition:

Juice from about 1/2 a lemon or a little more. (To me this helps cut some of the garlic. If it's still strong, you can add a bit more lemon juice, oil or basil but that may thicken or loosen the texture and you might have to add a little more basil).

I'm freezing mine in snack-sized zipper bags, packed together into a freezer bag in about half-cup measurements. You may be able to find good, tiny containers or use ice cube trays.

How to Use

• The obvious use for pesto sauce is over pasta and I like to use that, adding sauteed shrimp for a bit of protein and bulk. 

• Chicken: If you use in a plastic bag, snip the corner (like if you were using it for frosting) and squirt in a good sized dollop under the skin of chicken thighs or breast and bake the appropriate time for the meat. Serve with roasted mini-potatoes or rice and a salad.

• Salmon: On salmon fillets (or a larger piece) put one or more spoonfuls (I used my small cookie scoop, which made it easy but a teaspoon will do) over the top-side of the salmon and bake about 20 minutes at 400 (based on the thickness of the salmon. Do not spread while baking, but spread over the salmon before serving. Serve with extra pesto at the table.

• Salad: Again, using the pesto "drizzle" from the bag, slice fresh tomatoes and simply salt and drizzle the pesto over the tomatoes!

• Veggies: Again with tomatoes, slow roast halved, seeded Roma tomatoes for about 20 minutes at 350. When out of the oven add a good dollop of room-temp pesto to the center and heat briefly to warm

• Appetizer: (Another Anne favorite) -- Use 1 small or 1/2 large block of cream cheese. Top with a generous amount of pesto and cover with dried cranberries, chopped pecans, and parmesan cheese. Serve with a sturdy cracker, like a Triscuit.

  
Sharing with:   Love Your Creativity    /  Tuesday T-Day with Elizabeth   /   Share Your Style   /   Rain's Art and Dinner Date   /   Senior Salon Pit Stop