Texas Pesto
We have had an herb garden for years, even if just in pots, and basil is a must-have. Technically, pesto could be made out of any leafy herb or vegetable. There are only 4 or 5 ingredients. Fresh greens (basil usually), Olive oil (light, not EVOO), fresh garlic (not out of a jar here!), nuts (traditionally pinion nuts, but I like pecans), and parmesan cheese.
Many times other greens are mixed in with basil. This could be kale or spinach, oregano or tarragon.
Pesto is the perfect freezer food. When we had large herb gardens and space for several basil bushes, I would end the growing season by cutting down all the basil and making big batches of pesto. This has to be done before the first hard frost, because basil won’t survive that.
I would end up with the sink full of basil leaves ready for the processor, and be able to do several processors full of pesto. I took the pesto and dipped it out with an ice cream scoop onto a sheet pan, leaving an inch or so between the dollops. The pan went into the freezer until the dollops were frozen hard. They could then be put into a zip top freezer bag (labeled and dated!) for use all winter. We called them Pesto Pucks. When I'm freezing it, I delete the cheese because I think it gets soggy. I also add 1/4 tsp of citric acid to keep it from going brown.
I call it "Texas Pesto" when I use the pecans and they are my favorite. It makes the pesto a little chunkier, but I like it that way!
Special Equipment:
Food Processor
Ingredients:
2-3 cups basil leaves, washed and dried (could be partly spinach or other leafy green)
5-7 fresh garlic cloves
½ cup nuts (pine nuts, pecans, walnuts, etc.)
½ cup light olive oil
¼ cup finely grated parmesan cheese (delete if freezing)
Salt to taste
(citric acid can be added to keep it from browning, either the crystalized kind or just some lime juice)
Instructions:
Put the cloves and nuts in the food processor and pulse a time or two. Add the leaves. And pulse until all is chopped finely. Drizzle in olive oil while the processor is running. When you see the paste begin to form, stop pouring and scrape down the walls of the bowl. Start processing again and see if the paste holds together. Add more oil if needed. Don’t use the whole ½ cup of oil if you don’t need it.
Process for another 20 – 30 seconds, then add the parmesan cheese and pulse until blended. Taste for salt level. Add salt if needed and pulse again to blend.
Sometimes the pesto needs a little brightness, especially if you use other greens along with the basil. If this happens add a few drops of lemon juice.
Be sure to use or freeze the pesto within a couple of days. This pesto doesn’t have the preservatives that you get with store-bought pesto and it will go brown.