What to do with your bumper crop of basil and mint?! I had my helper, Mary, with me all day and we decided it was time to do something constructive with our herbs so that we can enjoy them all winter. I'm going to freeze some of the mint and basil in water to add to sauces and tea, but today was PESTO DAY!
These are all the ingredients you need for a really great basil-mint pesto. I made two batches of this...what a really vibrant flavor that pops in the mouth! Perfect for fish or chicken...or lamb chops!I also made a basil-sun dried tomato pesto, and that will be great with whole wheat pastas in the winter. Go to your local catering supplier and get these little 2 ounce containers. Freeze them on a tray then pack them into ziploc or vacuum seal bags to store in the freezer.
Here are the recipes!Basil-Mint Pesto
1 c. fresh mint leaves
1 c. fresh basil leaves
1/2 c. walnut pieces, toasted
2 T. shredded Parmesan cheese
Juice of one lemon
2 garlic cloves
3/4 tsp. salt
1/3 c. extra virgin olive oil plus extra as needed
Combine ingredients in blender container and pulse until emulsified. If too thick, while motor is running drizzle in extra olive oil until smooth.
Basil Sun-Dried Tomato Pesto
3 c. fresh basil leaves
3 cloves garlic
1/4 c. sun-dried tomatoes, coarsely chopped and ready to use
1/3 c. extra-virgin olive oil
1/3 c. canola oil, plus more as needed
1 tsp. kosher salt
2/3 c. shredded Parmesan cheese
Dash coarsely ground black pepper
Combine all ingredients in blender and pulse until emulsified. Add more canola oil if too thick.
Bon Appétit!
Chef Debbie
1 comment:
LOVE, LOVE, LOVE pesto fresh from the freezer in January. It's as good as the day you make it, and it adds so much flavor and color. It's a taste of sumemrtime :)
Post a Comment