My favorite thing to make this summer has been pesto. Freshly picked basil is available at the Richmond Farmer's Market for $1.50/bundle. The farm stand that sells the basil is also organic, which is awesome!!
I make pesto a variety of different ways. I use basil or cilantro, almonds or walnuts, Parmesan or feta. It's fun to mix it up and try different recipes to suit your taste and the dish. Pesto can be basted on grilled shrimp, mixed with whole grain penne pasta, or spread on a toasted baguette for a quick appetizer.
I don't measure ingredients when I make pesto, just throw it in and it will come out just fine.
- A bunch of basil or cilantro, roughly chopped
- A handful of nuts (almonds, walnuts, pine)
- A few glugs of extra virgin olive oil
- 1-2 cloves of garlic (add more if you love it, like me!)
- grated cheese (feta, parmesan)
- salt to taste
It is best served fresh but the pesto will keep in a sealed container in the refrigerator for several days. If you want to save any for later use, just freeze in an ice cube tray, pop out when frozen and put in a freezer bag.