WARNING: science-based nutrition will rock your world.

Sunday, August 1, 2010

Basil Pestomania: Is There Any Cure?

Nope, there's no cure if you're a freak for garlic and basil; might as well suck it up and make the BEST dang pesto you can. I'm partial to The Byrdfeeder recipe myself. Here it comes.

Harvest 4 cups of basil from your garden, or barter with a friend or neighbor.  I'll trade one of my five organic 3' basil bushes for some high quality olive oil, Parmesan cheese, and raw walnuts. Heck, come on over, we'll make pesto together!

4 cups fresh basil
1 cup raw walnuts
1 bulb garlic (the entire head)
1 cup olive oil
1/2 -  1 cup freshly grated Parmesan or Romano cheese, or a combination (I like less cheese)
a liberal amount of coarse ground black pepper (24 turns at least)
coarse sea salt to taste (taste pesto after adding cheese, then add salt; otherwise, you may over-salt your creation)

In a food processor, grind basil, garlic, and walnuts; slowly add olive oil with motor running; add cheese and pepper, and mix quickly; taste, add salt, adjust. Yep, it's that simple to make pesto.
The Almost Perfect Bite: pesto and tomato

The Perfect Bite: soft happy egg, pesto, cherry tomato


  1. OK. The only damn thing growing like hell won't have it in my garden this year is basil. Been making lots of pesto. Love. It.

  2. Do this with all your extra basil: process 4 cups fresh basil leaves with 1 cup and a little more olive oil. Spoon the mix into ice cube trays, freeze for a day, then pop into freezer containers for winter use. These little basil cubes pump up the jam on soup. You can also thaw out the basil cubes and add all the other ingredients for a stellar batch of summer flavor in the middle of a cold, hard winter.

  3. Three weeks ago, my basil got a major buzz cut. After a couple of hours separating 16 packed cups worth of leaves from stems, turned into a 1/2 gallon of pesto in little containers in the freezer. Rampant growth, repeat haircut, etc. now have another 1/2 gallon of little containers in the freezer. I've found pesto keeps very well in the freezer for a year, until you make more the following summer. Yum all year!