Presto Pesto

28 05 2010

I bought a big hearty basil plant from Planet Organic the other week. The smell of fresh basil, there is nothing like it. Every day basil has been making it into our salads. Another great way to use basil is pesto of course. It is so easy to make and if you haven’t made it, buy a plant and enjoy pesto all summer. Herbs are so easy to grow, I always grow a variety in pots in the yard and if it wasn’t snowing in Calgary I’d show you, but I’ll save the pics for another day. 🙂

We love  grilled pesto veggies done on the BBQ. To make them, in a food processor (I use the little bullet processors, makes it easy and less mess) blend the following ingredients:

Handful or two of Pine Nuts, I like to toast mine a bit, cool them before blending

Handful or two of fresh Basil

1/4-1/2 cup of Parmesan or Romano cheese, grated

2-3 tbsp of good olive oil

pinch of salt and pepper.

Play with the amounts and experiment with other nuts and herbs. This pesto is called ‘Pesto Genovese‘. Serve it on veggies, pasta, use it to grill fish and chicken. I have made walnut-parsely pesto or used arugula instead of basil with pine nuts. You can add a half clove or more of garlic to the pesto. I skip this and go garlic free.

To make the grilled veggies. Place cut veggies (peppers, grape tomatoes, mushrooms, zucchini, eggplant etc) on a grilling pan, oil the pan well. Brush on the pesto, turning the veggies over to coat both sides. Grill on medium, turning veggies once. Enjoy with your favourite BBQ dinner (like a veggie burger!).

Eat well, Be well