FRESH BASIL PESTO WITH LEMON THYME
Our basil has had a wonderful summer, and therefore, so haven't we. We've used it all summer long in recipes, and since basil likes to be constantly trimmed, here we are in late August with huge plants. It is supposed to be hot and dry here in Maine this week, so I decided to cut enough to make batches of Pesto for us and friends. Hopefully we'll get one more good spurt from it this week so I will have some left to dry for the winter.
Our Lemon Thyme is going crazy as well, so I threw 5-6 sprigs in each batch, but you can omit the Lemon Thyme if you don't have any. You can experiment with other herbs like parsley, or use baby spinach in place of some of the basil.
I learned a new trick with the garlic, so this pesto is mellow, and wont leave you with the garlicky after-bite. I also use toasted sliced almonds instead of pinenuts, but you can experiment with any nut you like.
My husband didn't think he liked Pesto, well he ate an entire plate of angel hair pasta and Pesto last night. Again, it's because this Pesto didn't have a sharp bite to it.
Ingredients:
2-1/4 cups packed basil leaves. (I use my salad spinner to wash these, and they dry quicker as well)
5-6 sprigs lemon thyme
1/4 cup grated parmesan
3 medium dry-roasted garlic cloves, skin still on (directions to follow)
1/4 cup dry roasted sliced almonds (directions to follow)
1/2 teaspoon fresh lemon juice
black pepper to taste
1/2 cup extra virgin olive oil
DIRECTIONS:
- Heat a dry pan on med-high heat. Dry-roast 3 garlic cloves with skin on for about 5-8 minutes, turning them occasionally. Lightly smash the cloves with a big knife, and peel off skins. Roughly chop your cloves, and set aside. In same pan, dry-roast your almonds for just a couple of minutes, tossing them occasionally so they don't burn.
- In a food processor add all of the ingredients EXCEPT for the olive oil and pulse 7-8 times, scraping down sides with a spatula a couple of times.
- Slowly stream in olive oil, pulsing and scraping down sides, so mixture is rich and semi-creamy. If you feel your mixture is too dry, slowly add in a little more olive oil, until you get the consistency you like.
Makes about 12 ounces.
STORING:
- I do think fresh is best. Since basil is effected by oxidization, and can blacken quickly, I cover pesto with plastic wrap, and press onto top of basil, then screw lid tightly over that.
- To freeze or not to freeze? I do freeze it. Some folks believe the taste is not as good freezing it with the parmesan cheese in it. It never lasts long here, so I haven't noticed a difference. But if you're looking to freeze for a while, then you may want to omit the cheese and add it later after it's thawed.
- Pesto is a great base for salad dressing.
- Slather onto hot bread and top with a tomato and mozzarella slice.
- As a sandwich spread.
- In scrambled eggs.
- PIZZA!
- As a seasoning to any dish.
- Pasta.... there's nothing like tossing sauteed veggies, hot fresh pasta and pesto together. Add a little pasta water to your pasta if it seems to dry. I like to use 2 Tbs. of pesto to 4 oz. of pasta.
ENJOY!
Please feel free to share this recipe!
Original recipe by Jessica Moreau-Berry from Handmade Maine
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