Southern Basil Pesto

Yesterday’s lagniappe was a recipe for basil pesto. Why? Because my basil is growing beautifully and I need to do something with it!

So, I’ll make some pesto with it. But then what do you do with the pesto? Today’s Lagniappe will feature 3 different recipes using basil pesto!

Here is the recipe for the pesto from yesterday:

Basil Pesto

2 cups packed fresh basil leaves
3 cloves garlic
1/4 cup pine nuts, lightly toasted
2/3 cup extra-virgin olive oil, divided
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Do you make pesto? Is your recipe similar to the one above? What do you do with the pesto after you have made it?

Today’s Lagniappe: 3 Recipes with Basil Pesto

1. Melted Pesto Cheese Dip
3 ingredients and very easy!

1/2 cup basil pesto
1/4 lb. mozzarella cheese, fresh if possible
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees F. If using packaged cheese, cut into 1/2″ cubes and place in oven safe serving dish. If using fresh cheese, slice it and place in oven safe serving dish. Bake at 400 degrees for 4-6 minutes or until cheese begins to melt. Remove from oven and drop pesto by teaspoonfuls over cheese. Top with Parmesan cheese and return to oven for 1 minute. Serve with crackers. Serves 6-8

2. Pesto Brie Bruschetta
Tomatoes and basil – a classic combination.

8 slices french bread
1/2 cup basil pesto
1 (8 ounce) wedge Brie cheese
1 cup chopped cherry tomatoes

Spread each slice of bread with some pesto and top with cheese slices, cut to fit. Place in toaster oven and toast until bread is golden brown and cheese is melted and bubbly. Top each slice with some cherry tomatoes and serve.To grill, place bread on grill over medium coals. Grill for 2-3 minutes until toasted. Turn, remove from grill, and top with pesto and cheese. Return to the grill and cover. Grill 2-4 minutes until bottom of bread is toasted and cheese is melted and bubbly. Top with cherry tomatoes and serve.

3. Pesto Pasta
Last but certainly not least!

1 lb. uncooked linguine pasta
12-oz. container refrigerated basil pesto
2 cups grape tomatoes
1/2 cup grated Parmesan cheese

Cook pasta as directed on package; drain and return to pot. Stir in basil pesto, tossing gently over low heat until pasta is coated. Add grape tomatoes and toss for 1 minute. Sprinkle with cheese and serve. 4 servings

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More

Comments

2 responses to “Southern Basil Pesto”

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April 9, 2024

If you desire to improve your familiarity just keep visiting
this site and be updated with the most up-to-date information posted here.
Julia

August 17, 2010

I love pesto, but I lost my recipe from last year. I’ll be trying this one soon (but with walnuts)!

Comments

2 responses to “Southern Basil Pesto”

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