Here is what I harvested this morning. More of the tomatoes from the hanging baskets, a pepper that fell off the plant when I walked by and some basil. (The ones in the bowl are what is left from Phil eating what I harvested through the week).
I have been going to try to make pesto for a while now. I have heard nothing but how good it tastes. I have plenty of basil but only had time this morning so this morning it is. I did not have pine nuts but a recipe said I could use other nuts so I used some almonds that I had. I think after eating it, I will use the pecans the next time. (I hope this looks right.)
And there will be a next time. It was pretty good. I made up some spaghetti to try it on and then added some of the tomatoes just because I thought they would be good with it. It was pretty nice. I think I could have put more pesto in it even and maybe some of the Parmesan on top (but I didn't have anymore). Really glad that I tried it. I have a lot more basil growing out there and I think Phil will like it as well.
Yum... pesto! Getting basil to grow well in our cooler climate is tough, but when it does have a good year (which I am hoping 2012 will be) then pesto is definitely one of the "must do" items to make with it.
ReplyDeleteIt looks perfect. I love basil pesto, learned how to make it last summer & even froze some in ice cube trays... I think I've got 3 cubes left. I love to eat it with fresh baked bread. I've never used pine nuts I just use whatever nuts I have here.
ReplyDeleteI had forgotten that you could freeze pesto in ice cube trays, thanks for the reminder!!
DeleteOh yes; basil pesto is delicious. I love it on pasta as well. Note to self: plant more basil next year.
ReplyDeleteHi Becky,
ReplyDeleteI just love pesto and do use toasted pine nut as although expensive do add a certain ‘wow’ to the dish. One of my most favourite simple supper dishes is Tagliatelle with a generous serving of homemade pesto cut with a slash of good quality soy sauce-absolutely yummy and delicious...in my humble opinion...just off to make a batch of pesto now for the freezer!
I like pesto, but weirdly I never make it for pasta. I ought to someday.
ReplyDeleteALWAYS fresh parm. with pesto. It just makes it somehow. Yummm... Now I must go ambush my basil plants. Thank you very much. :-D
ReplyDeleteI hope I get enough basil for pesto thus year! Yum!
ReplyDeleteAfter hearing all of you on Harvest Monday's rave about pesto, I think I am going to have to try it this year. :)
ReplyDeleteWe never put nuts in our pesto anymore. Pine nuts give hubby a headache and we've tried other nuts in it, but found that it really doesn't make enough of a difference in taste for us to bother with it. We also don't put cheese into the pesto itself since we almost always put cheese on the pasta after we make pesto pasta.
ReplyDeleteHooray! I'm so glad you like pesto, Becky. We'll get you to like "European" food yet. Now go and Google "Soupe au Pistou"...
ReplyDeleteCilantro Pecan Pesto is fabulous too, I like it on pita bread, I can make a meal of it as it's so good.
ReplyDeleteInteresting. I have never even grown cilantro because I never knew what to use it for besides salsa (and I don't make my salsa with it either).
DeleteCilantro is amazing! Here is Australia we call it coriander. Apparently it alters the brain chemistry naturally so that feeling of guilt are lowered. Just eating a few leaves reduces guilt noticeably.
DeleteMatt from Canberra
Well, it's a hit! Phil liked it and so did Michelle! THAT NEVER HAPPENS! Looks like I need to start more basil, lol.
ReplyDeleteMark I did look up the soup. Very interesting. Thanks!
What a perfect combination for a harvest! Looks delicious.
ReplyDeleteYUM! That dinner looks yummy!
ReplyDeleteLove that you've now tried pesto - I have to say we eat a lot of it as everyone likes it. I like putting parmesan on top too. I also make a pesto with parsley and walnuts that if you like both is definitely worth a go.
ReplyDeleteThanks if my parsley grows as good as the basil, I might try it. Will have to substitute the walnuts for pecans though as walnuts are Phil's other "hate" besides beans.
DeleteIf you don't have pine nuts you can make do with walnuts and cashew nuts. I have used them both since I don't get pine nuts here and they taste good. You can also substitute basil with coriander, mint or parsley.
ReplyDeleteI love pesto.It is so versatile. I made a couple of tubs last year and am running out. Definitely need to make more. Your pasta looks delicious!
ReplyDeletePesto seems in the air! Just made three of them for a pasta potluck — one from sage, another from garlic scapes, and the last from roasted cherry tomatoes frozen from last season.
ReplyDeleteLove the pesto! - As you can see from all the responses it is so versatile and adaptable it is a great base recipe...
ReplyDeleteThanks Becky, looks delicious!!
ReplyDeleteOh yummy pesto! When I have tons of basil I make lots of pesto, for storage I don't add the cheese, pack solid into those little tiny jelly jars, cover with olive oil to block the air, put on the lids and freeze. Add cheese when I thaw it out to use. You can tilt the jar so the oil goes to one side, fish out what want to use, if you just want a small amount, then level up the remainder and make sure it's all under the oil, that keeps it from turning dark.
ReplyDelete