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I went to the Farmer's Market near my work the other day for the first time this season. It is always a little overwhelming deciding which tent to go to, what I want, what looks the best, and on and on. I decided to only bring ten dollars with me to buy a few things, otherwise I could have splurged on stuff that may have gone to waste. One of the things I bought was purple basil; it smelled so good I couldn't refuse it. Immediately I thought of making pesto. I know it's a simple common thing to make, but you can do so much with it and get so much from so little.Ingredients & Directions:
2 C Fresh purple basil leaves, packed
1/3 C Parsley
1/2 C Grated Parmesan-Reggiano or Romano cheese
1/2 C Extra Virgin Olive Oil
1/3 C pine nuts
2 Shallots, chopped
3 Garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine the basil & parsley in with the pine nuts, pulse a few times in a food processor or I used the Magic Bullet again (I need one of these for myself). Add the garlic & shallots, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
I decided to try this purple basil pest two different ways. The first thing I did was serve it as a spread with some toasted French loaf sliced as a snack. This was a great way to eat it and definitely held me over until dinner time. I also made some pasta and added the pesto to the past with some feta cheese (my fave!). I served this cold and it made a delicious lunch for a few days. My coworker also told me about how he freezes pesto in ice cube trays, puts them in plastic bags, and then has them available in small amount whenever he needs them. I will be trying this next time I make pesto.
