3 Pesto Recipes

Here are the 3 pesto recipes we made at tonight's tasting!  I hope you enjoy making some at home ! 

A few notes about ingredients;

Use the best quality extra virgin olive oil you can afford

Wash and DRY all of the herbs; herbs are strongest in the morning so consider making the pestos early in the day

You can freeze up to 1 year

Pesto lasts about 3 months in fridge, make sure to cover the top with a thin layer of olive oil after each use so it doesn't discolor

I used Parmigiano Reggiano but you could also add some Romano for a nice kick or blend the 2 cheeses

Toast all nuts before using. 300 degrees for 8 minutes 

Sage Pesto

3 cloves garlic

1/2 cup toasted walnuts

2 cups sage leaves

1/4 teaspoon sea salt

1/4 cup extra virgin olive oil

1/4 cup Parmigiano cheese

Parsley Pesto

1 clove garlic 

1 1/2 cups flat leaf parsley

3/4 teaspoon sea salt

1/3 cup extra virgin olive oil

1/3 cup toasted almonds 

1/4 cup Parmigiano cheese

Chervil Pesto

1 cup chervil

1/4 cup Parmigiano cheese cut in chunks

1/4 cup toasted walnuts 

3+ tablespoons extra virgin olive oil

1 clove garlic

Pesto making commences...

I think it was the 3 liters of Extra Virgin Olive Oil that tipped them off!

All of a sudden John brought home a baguette, Jamie was discussing homemade pasta.....

Pesto season has officially started for the week!

I had planted 5 basil plants in my garden this year.  The lack of rain did stunt their growth a bit, but I think it intensified the flavor!

I gathered all of the essentials; Parmigiano-Reggiano cheese, pine nuts, EVOO, garlic and washed/dried basil leaves.

I never use a real recipe, I just chuck it all into the blender and let 'er rip.  Taste, adjust, taste, pour into some sterilized  jars or plastic containers and pop in the freezer!

Last year when pine nuts were in the ballpark of $40 per pound, I used walnuts instead and it was fantastic, so don't feel too obligated to use pine nuts if you don't have them.

One whole basil plant is simply for slicing the leaves thinly and covering with olive oil to protect it from the air and going into the freezer.  I love to use that all winter as well for garnishes and cooking.  As long as the leaves are fully covered with the oil, they will stay bright green and quite fresh, even right out of the freezer.  I also use the "basil" oil for salad dressings and drizzling!

"Harvest" is such a meaningful word today!   

Gnocchi & a twist on Alfredo!

After a busy day selling cheese at the farmers market, all I could think about was a steaming plate of gnocchi.  It helped that the guy across the market had homemade gnocchi for sale.  I bought 2 lbs. and a pound of pumpkin ravioli, all frozen.  I am not Italian, so please forgive my recipes, but I know what I love and I hope you love it too!

I created this alfredo recipe because I don't always have heavy cream, but I ALWAYS have cheese.

1/4 cup butter
8 ounces of mascarpone cheese
1/2 cup grated Parmigiano Reggiano
3 tablespoons prepared basil pesto

Melt butter in saucepan over medium heat.  Add mascarpone and Parmigiano cheeses and stir until melted and smooth.  Stir in pesto and serve.  I love basil pesto, but you can add more or less to taste.

I boiled up the gnocchi and sauteed a red bell pepper in olive oil, plated the  pasta and covered with alfredo.  Bella! 

A 2011 goal of mine, is to SUCCESSFULLY make pasta and this gnocchi is my new gold standard!  Fresh and light and tasty...made with real potatoes.  Even the fork marks were fabulous!