{"id":9175,"date":"2009-09-30T15:06:47","date_gmt":"2009-09-30T22:06:47","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=9175"},"modified":"2009-09-30T15:06:47","modified_gmt":"2009-09-30T22:06:47","slug":"basil-pesto","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/condiments-dips-and-sauces\/basil-pesto\/","title":{"rendered":"Basil Pesto"},"content":{"rendered":"


\n<\/strong><\/em>
\n\"Basil
\n
\n<\/strong><\/em>
\n(A little update<\/strong> here:\u00a0 Since this post has been in my draft, I had to add this before I posted.. for I am thrilled today. Michelle picked my Blueberry Gelato<\/a> for the Host Award<\/a><\/strong>, DMBLGIT September 2009. Yaaaa:-D)<\/p>\n

I waited all summer very very patiently, but at last my dreams came true.<\/p>\n

<\/p>\n

\"\"
\n
\n<\/strong><\/em>
\nLong before summer arrived, I had a pretty picture in my mind:\u00a0few big bushes of basil in my home & me making fresh pesto with the basil in my garden which I would have grown so lovingly. The seeds came, so did the pots, pretty soon the little green heads showed up, which soon grew 2 little leaves. I would go & peak every single day. The Basil saplings were all very happy till they grew a few inches tall, then they revolted to the hot summer. I gave them a new corner in my home… I tended them, talked to them, but they just refused to grow.. anyway to cut the entire summer short, four of the plants survived & touch wood are doing pretty well. Few weeks back I saw enough green to make my dream a reality – the Pesto of course! Well here it is.
\n
\n<\/strong><\/em>
\n\"Basil
\n
\n<\/strong><\/em>
\nI would say the pesto is slightly unconventional; Feta Cheese, Walnut & Mint is what I have used here instead of the more common Parmesan & Pine nuts. The crushed pepper adds the side kick.
\n
\n<\/strong><\/em>
\n
\n<\/strong><\/em><\/p>\n

Basil Pesto<\/h3>\n


\n<\/strong><\/em><\/p>\n

Ingredients: (makes about 1 cup)<\/strong><\/em><\/p>\n

    \n
  1. 2 Cups Fresh Basil leaves<\/strong><\/li>\n
  2. A Fistful of Fresh Mint leaves<\/strong><\/li>\n
  3. 3-4\u00a0 Cloves of Garlic, Peeled
    \n<\/strong><\/li>\n
  4. 2 Tablespoons Crumbled Feta Cheese<\/strong><\/li>\n
  5. 1\/2 Cup Walnut, lightly toasted (or Pine Nuts)
    \n<\/strong><\/li>\n
  6. 1\/2 Cup Extra-Virgin Olive Oil<\/strong><\/li>\n
  7. 1 Tablespoon freshly squeezed Lemon Juice (or to taste)
    \n<\/strong><\/li>\n
  8. Salt<\/strong><\/li>\n
  9. Crushed Red Pepper, to taste
    \n<\/strong><\/li>\n<\/ol>\n


    \n<\/strong><\/em><\/p>\n

    Preparation:<\/strong><\/em><\/p>\n

    (If the walnut & garlic are not chopped, pulse then coarsely before adding the leaves & other ingredients.)
    \n<\/strong><\/em><\/p>\n

    Combine\u00a0 Basil, Mint, Cheese, Walnut, Garlic & Salt in food processor & process while adding the olive oil in\u00a0 a steady stream. Stop the processor & scrape the sides if you need to. Process till everything is well combined & smooth.<\/p>\n

    Stir in the lemon juice, & the crushed pepper.<\/p><\/blockquote>\n


    \n<\/strong><\/em>
    \n\"Basil
    \n
    \n<\/strong><\/em>
    \nWhile this\u00a0 was kind of an experiment with whatever I had at home, I was pretty much pleased with it. Some fire & tang & yes a lot of flavor of course, after all it is home grown basil!!<\/p>\n

    I used the pesto to make some spaghetti on the same day, will post that sometimes later.<\/p>\n

    Note:<\/strong><\/em> Blanch the leaves before making the pesto. This helps maintain the bright green color. I forgot to blanch mine.<\/p>\n

    Storing the Pesto:<\/strong><\/em> The pesto can be stored in the freezer for up to six months.. long enough for next summer, right?
    \n
    \n<\/strong><\/em>
    \n
    \n<\/strong><\/em>
    \nRelated Posts:<\/strong><\/em><\/p>\n

    Chimichurri<\/a><\/strong><\/p>\n

    Hummus en Fuego<\/a><\/strong><\/p>\n

    Spiced Powder<\/a><\/strong><\/p>\n


    \n<\/strong><\/em><\/p>\n

    \n
    <\/div>