It’s that time of year when our herb garden starts to get a little overgrown, so it’s time to make some Basil Pesto!
Pesto generally has pine nuts in the recipe, so this recipe is technically Pistou, which is a French version of Italian Pesto. I did actually price pine nuts at our local Kroger, and they were $4.49 for 2 1/2 ounces, which comes to around $28.00 per pound. Yikes! Who needs pine nuts in their Pesto? Not me!
Prep Time – about 30 minutes
Yield: About 2 cups
- 2 cups fresh basil (I used half green and half purple basil)
- 1 cup chopped parsley
- 1 cup grated Romano cheese
- 1 1/3 cup Extra Virgin olive oil
- 4 fresh garlic cloves
- 2 teaspoons salt
- 1 teaspoon fresh ground nutmeg*
*Why Nutmeg? Nutmeg is optional, but I find that nutmeg (especially fresh grated nutmeg) sweetens, enhances and improves certain dishes and sauces, especially cream sauces.
Wash and sort the fresh basil and parsley, and let them dry out. Slice the garlic cloves. Place all the ingredients in a food processor or blender and blend until well mixed.
And Presto! You now have Pistou!
Store in jars, freeze in freezer bags, or portion out by the tablespoon in ice cube trays and re- bag into freezer bags when frozen to use in your favorite soups or sauces or make some Pesto Parmesan Air Fries using my recipe from a previous post on this blog.
Suggested songs for your listening pleasure while preparing the Pistou…
“The Pesto Song” by Tom Torriglia from his 2017 album “Antipasto Rock”
“Mama Mia” by ABBA from their album “ABBA” released in September 1975.