Wednesday, February 25, 2009


This is delicious!!
We're nearing the end of Summer and as my basil is on the verge of going to seed, I picked a few stalks and decided to make a pesto. I made it up as I went and even gave in to my husband when he suggested I add a few drops of Tabasco. It's scrumptious with dried tomato chips or on corn biscuits with cottage cheese and I also use it in a puff-pastry pie with chicken thighs, corn, extra basil leaves and parmesan/mozzarella cheese. Here's what I threw in and puréed it all with my stick mixer.

Ripped basil leaves, about 3 bunches
1 large Tomato
Tabasco, few drops
Minced Garlic, heaped teaspoon
EV Olive Oil, a few glugs
Balsamic Vinegar, about a tablespoon
Pine Nuts
Parmesan cheese, grated


willow said...

I love to make fresh pesto, usually through the spring and summer months. My recipe is just like yours, only without the tomato. I'll have to give it a try!

Coccinella said...

The tomato was also hubby's idea and I thought, "well, they're the perfect partners" and threw one in.