Pesto, Pasta and Summer what an amazing trio!
07 Sep 2011 Leave a Comment
Summer: the time for Pesto
Basil an aromatic herb with so many uses, and it’s in full bloom now.
The pots are bursting with the rich green foliage, the aroma is calling out loud and clear, touch me, squeeze me and see how nice I smell.
In Greece Basil has an intense aroma and flavor and the reason being, no rain for months just sunshine day after day, nothing washes the flavor and aroma away and everything has a wonderful smell, the roses, Jasmin,nihtolouloudo that only releases it’s aroma in the evening hours give you so much pleasure just by existing.
Herbs, nuts cheese and olive oil are the basic ingredients for a perfect Pesto
The summer heat in the Mediterranean is really strong and it demands light cooking, Pesto is just that. You cook your pasta al dente and make a wonderful pesto with the ingredients available.
When we think of Pesto automatically we think about green Pesto, but did you know that Pesto can be red? Yes if we use roasted red peppers? Yes indeed it’s delicious and just as easy to make if we have the red peppers available.
Pesto is very healthy and we can use it many ways, on bread, salads, and baked potatoes. The ingredients are perfect for marinating fish and chicken. Now that the herbs are in full bloom, is the perfect time to make a large quantity and freeze it in individual portions. You can keep some in the refrigerator it keeps well especially if you add a layer of olive oil at the top, to prevent discoloration.
Just one thing to remember, use it sparingly it is very strong in flavor.
Basic Pesto recipe
I large bunch basil leaves
2 cloves of garlic or according to your taste
¾ cup grated parmesan cheese
¼ cup pine nuts, walnuts, or almonds roasted
4 tbsp olive oil
1 tbsp balsamic vinegar or lemon juice
Salt, pepper and if you like a few red pepper flakes
Use a food processor and whizz up until it becomes a thick paste.
For more Greek recipes visit our site, http://hummingbirdpublications.com
Have a wonderful summer,
Litsa!
P.S. If the pesto is thick the solution……..a little more olive oil until the desired concistency.
Check what people are saying about my website!