I mentioned that we are in the throes of our veggie CSA in my last post… One of the fun things about our farm share is that we get to pick our own vegetables. It’s a market style setup where they have about 10-15 different veggies and herbs to pick from, and depending on the size of your share, you get to pick from the items that are available. Usually, we get to pick 6 veggies and an herb.
Since I have a small herb garden on our back deck, I try to pick an herb that we’ll use that week, like rosemary for grilled chicken or mint for drinks (it’s great in both lemonade and iced tea). But recently, we came home with a bunch of purple basil.
When I think of basil, my mind goes straight to Italian: either in pasta or, especially during the summer, caprese salad. Nothing beats the trifecta of tomato, basil, and mozzarella. But alas, at the time, our tomato plants weren’t quite yet producing any fruit. So I did the next best thing and made some pesto, you know, to top any caprese salads I might run across in the future.
makes: about 1 cup
2 cups fresh basil leaves
2 garlic cloves
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
Salt and pepper
1/2 cup freshly grated Parmesan cheese
Chop the basil, garlic, and pine nuts in a food processor. Add the oil and process until fully incorporated and smooth. Transfer pesto to another container (bowl, jar, etc.) and stir in the cheese. Add salt and pepper to taste. To freeze/store, top the pesto with a thin layer of additional olive oil.