We have basil growing like shrubs in one of our raised beds so making pesto has been an ongoing process for the last two weeks.  Many pesto recipes are similar to one another.  I have experimented with ones that have loosely and tightly packed basil, with and without oil, different combinations of nuts (toasted and raw), and various amounts of parsley, lemon and garlic.

Because this contained so much lemon and oil (I try to keep my oil consumption to a bare minimum) this recipe was the perfect complement to the Garlic Leek and Artichoke soup.

While it was meant to have the consistency of a paste, I forgot that our Vitamix is a food processor on steroids.  This resulted in a more sauce like mixture, which was fine for what it was being used for. However, if you wish to use the pesto for other purposes, take care not to over process!
Serves 6.

Ingredients:
3 cups basil, packed loosely
1 cup parsley, packed loosely
1/2 cup olive oil
4 cloves garlic, chopped
1/2 cup pine nuts
1/2 cup walnuts
juice of 3 lemons
1 tsp sea salt
1 tsp black pepper

Directions:
Toast the pine nuts and walnuts on medium-low heat in large frying pan for a few minutes. Be careful not to brown the nuts.  Let cool.  While nuts are cooling, heat oil and saute garlic for a few minutes or until translucent.  Add all ingredients, in order given, to food processor or vitamix and puree…but take care not to over mix!

Do you have a pesto recipe that differs from the usual?  Please share…

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