Pesto? Presto!

This time of year is great for fresh veggies and fruit…everyone is reaping the rewards of their gardens. While the little basil and parsley plantings in pots on my deck have long since been depleted – save for a few “volunteers” that have sprung up in the window boxes – friends have been nice enough to share with us, including my Guy’s colleague who has given us TONS of gorgeous basil from her gardens. As they say, when life gives you basil, make pesto!

Although traditional recipes usually include cheese, you hardly miss it if you make your pesto RAW, and it is one of those really simple, yet kind of fancy seeming, recipes to make for yourself or others. My recipe is a little something like this: use a LOT of basil (just the leaves, and wash ‘em good), at least 2 cups tightly packed, a handful (1/4 cup) of pine nuts, a clove or two of garlic, a quarter cup or so of olive oil (depending on how much basil you have), and blend it up well in the food processor, then salt & pepper to taste. You can use walnuts or pistachios, and add other herbs as well.

For pasta? I like to use a zucchini, either making angel hair pasta with a spiral slicer or just using a potato peeler lengthwise to turn it into fettuccine. This is a great substitution for pasta- with all the awesome pesto, you won’t miss the starchy regular pasta. And for someone trying to diet, it’s a huge calorie saver. Zero Weight Watchers points! I usually warm mine up in the dehydrator or the oven on the lowest setting for a few minutes first. Yellow or summer squash works, too, or use your pesto as a dressing or dip for veggies.

Last weekend I kept the pesto on the thicker side and stuffed cherry tomatoes with it (just cut of the very top, and scrape out the seeds with the top of a paring knife).

Here is an example of my Guy’s foray into food styling…it’s like a little pesto smiley face! Too cute!