Miscellaneous: Pesto

I harvested all the basil in the garden today and made pesto, a total of about 1.2kg of finished pesto (about 2.6 pounds). I see many recipes for pesto, but I think the traditional one is the only way to go. Real pesto should be made only from fresh basil, olive oil, pine nuts, garlic, and parmesan cheese. I know what's for dinner tonight.

Food I'm Eating: First Homemade Pesto of the Year (July 12, 2014)

Two events mark the true start of summer: Picking the first homegrown tomato from the vine and making the year's first batch of homemade pesto. Cherry tomatoes are already ripening here. Full-sized tomatoes will require another couple of weeks it looks like, but I've just finished making the first pesto of the season. Fresh basil, pine nuts, parmesan cheese, raw garlic, and salt. Nothing else. Basil gets my vote for most useful of all the herbs. It can garnish tomatoes and it makes pesto. Even a small garden can grow enough to provide pesto all summer long and then, frozen, for most of the winter as well. Presented here in a cup made by local (Sebastopol) potter John Chambers.

Food I'm Eating: Fresh Pesto (April 27, 2012)

Nothing beats fresh pesto. Just basil, garlic, pine nuts, and parmesan cheese, ground coarsely with olive oil--add more olive oil and salt to taste at the table. It'll be even better in a month or two, when I can make it from fresh basil grown in the garden. Great with a flavorful but delicate Italian white wine like Gavi or Soave, or Roero Arneis, a good Verdicchio, or so many others....