How, oh how can it already be July? We have been having a fun, and busy summer so far! I overcame a fear of mine, and took the kids to Schlitterbahn, the so called, “hottest coolest time in Texas.” Although Brian and I had both been many times, I wasn’t looking forward to taking the kids. Lots of people, lots of water rushing around….Anyway, we had a really great time and it wasn’t at all what my overactive mom brain said it would be (drowning, kidnapping, loss of limbs, other assorted unthinkable tragedies)! We visitied my grandparents, spent a week at the lake, and got a new puppy!
I always have some conflicting feelings about July. It’s summer, so I can’t be mad at it. It’s also my birthday month BUT, this is also the month where the ads on TV start telling you it’s time to shop for back to school. Why so soon? Let me enjoy my summer TV ad people. So rude.
One of the summer herbs we’re enjoying, and I’ve still got growing like crazy right now is basil, (We also have tomatoes and zucchinis and okra! Read about our garden in this post) and I really want to share with you a pesto recipe I’ve been making with all that basil. Want to feel like a real life farmer? Grow basil.
See? You will be ready to quit your day job, put on some overalls and milk your own cows. Too much?? Well, at the very least, your gardening self esteem will be boosted, big time. Anyone can grow this stuff and it’s so yummy on, and with, so many things. (Caprese ensalada anyone? Margherita pizza? YUMMM)
A great way to use basil, especially when you have lots, is to make pesto. Pesto goes great on chicken, in pastas, spread on warm slices of french bread, and my favorite way–on pizza. Forgo the sauce, spread the pesto on your crust and top with shredded chicken, or just veggies and cheese. This is my new favorite pizza for our Friday family night tradition: homemade pizza and movie nights. (A post on family pizza night coming soon!)
To make pesto, pick 2 packed cups of basil.
Add 1/3 c pine nuts to basil and pulse. Then add 1/2 c parmesean cheese, and 2 tsp garlic (more or less, according to your taste).
(How do you like my “vintage” food processor?)
I get this bag of pine nuts from Costco:
And yes, it is $19. Nine. Teen. American dollars. So, if you would rather not buy all this, I’ve seen recipes that substitute cashews or walnuts for the pine nuts. I haven’t tried it, so let me know if you do, I’de love to know how it turns out! It could save me hundreds.
Once you’ve combined your basil, garlic and nuts, put the lid on and slowly add 1/2 c of olive oil as your processor runs. Stop a few times to wipe down the sides with a spatula. Once it’s combined, taste and add seasoning as desired. I always add salt and pepper of course, but we also like to add jalapeno slices, pickled jalapeno juice, and/or red pepper flakes to make it spicy. Give it a few pulses if you add anything at the end.
The pesto will keep well in the fridge for a week. Make sure to place a piece of plastic wrap on the top of the pesto before putting the lid on your jar or container. This will keep the air out and maintain freshness.
I am a huge proponent of freezing things, so of course I also have some frozen. You can use ice cube trays to freeze smaller portions, or use a freezer safe jar or container.
We’ve had it on pizza, on pork chops, with veggies, on pasta, with chicken and as the sauce on a zucchini lasagna with sausage.
Here are a few other ideas I’de like to try, and for you to try at home:
As always, I love to hear from you, so let me know if you try the pesto recipe! Thanks so much for stopping by!