I bought a bunch of basil from the store the other day.
And when I say “a bunch” I mean a whole lot.
Because basil is wonderful.
But of course I didn’t realize just how much basil was crammed into that package.
When you find yourself with extra basil on your hands, the only logical thing to do is whip up some homemade pesto.
So that’s exactly what I did.
Pesto goes great with so many things!
Spread some on a couple slices of hearty whole grain bead and make a killer veggie sandwich. Mozzarella and fresh tomatoes will do it, but you can get more creative… artichoke hearts and spinach are never a bad idea.
Top creamy scrambled eggs (or even an omelet!) with a healthy dollop of pesto.
Garnish summery fresh tomato soup with some of the magic green stuff.
Serve over grilled wild fish… and seasonal grilled veggies!
Spoon a generous portion over a steaming bowl of polenta and sprinkle with grated Parmesan.
Mix pesto with protein-packed tuna and a little bit of mayo for a twist on classic tuna salad.
Stir some into softened cream cheese then slather the dreamy mixture on a toasted whole grain bagel.
And my favorite… Cook up some whole wheat pasta, reserve a little pasta water and mix in the pesto to make a bright, fresh sauce. Stir in sweet orange tomatoes and top with Parmesan right before serving.
Of course some of the above aren’t vegan, just giving some options for everyone. 🙂
Now it’s time to talk about the pesto itself.
Fresh, sweet basil, fragrant toasted pine nuts, zingy garlic, good ole S&P, spicy red pepper flakes, citrusy lemon zest and juice plus smooth olive oil make a pesto worth talking about.
P.S. You know I love cheese, but it all works out for the best if you leave the cheese out of the pesto. Cheesy pesto + hot food = lumpiness. Sprinkle on some cheese right before enjoying if you are a cheese lover like me.
P.P.S. This recipe makes a thicker pesto spread, perfect for sandwiches. As I mentioned above, if you want it a little more saucy, add in some hot pasta water. Less olive oil = healthier!
