If I were asked what my favorite savory taste/flavor/food was, I would have to say Pesto! I just love the garlicy, cheesy, basily tastes! It is so easy to make and freezes well. What do you do with it you ask? Oh, it is so versatile. Put it on warm pasta, ravioli, or gnocchi. Mix it with ricotta cheese and use it to fill ravioli. Add it to salad dressing, or pasta sauce--much better by the way than a handful of dried basil. Hollow out cherry tomatoes and fill with a mixture of pesto and ricotta cheese, great appetizer. Top pizza with it. But my all time favorite is in a Panini. Spread pesto lightly on a slice of crusty Italian bread, top with fresh mozzarella and tomatoes and another slice of bread spread with pesto. Don't have a Panini maker? That's fine, I use my George Forman grill, but you can also use a grill pan on the stove. For this method, put a heavy pan on the Panini to flatten, and then flip it and do the other side.
So before I actually give you the recipe, lets talk a little about the ingredients. I always use fresh basil. It's a little pricy at the grocery store, so if I don't have it in my garden, which I usually do, I buy it at a farmer's market. It's not only cheaper, but you are supporting local agriculture and lowering your carbon footprint by making sure your food doesn't travel thousands of miles before it reaches your table. Next are the pignoli nuts also known as pine nuts. These are found at your local grocery, but also very pricey. You can substitute equal amounts of walnuts, pistachios, or even pecans. I wouldn't use peanuts or cashews, because of their distinct flavor. For the olive oil in this recipe, I always use extra virgin olive oil. It is one of the main components of the recipe and this is one place you can't skimp.
Let's also talk a little about tools. I use a food processor. I have a Cuisinart, and I have had it for years. It was definitely worth the money. You can do this in a blender, but then you will have to do it in small batches because the basil won't chop well.
This recipe makes three cups. I always make it in large batches like this and then freeze it. You can freeze it in small containers or even ice cube trays. Once the cubes are frozen, pop them out and store them in a zipper bag and then you can use them one at a time to add to salad dressing, or pasta sauce. If you can't get your hands on 4 cups of basil leaves, you can halve or even quarter the recipe. If you quarter it you would use 1/4 cup plus 2 Tablespoons of olive oil. I never measure when I make this, but today I did so I could give you the recipe. Once you have made it a few times, you will get the right consistency and won't need to measure the olive oil. Ok, here we go!
Basil Pesto Sauce (3 cups)
4 cups fresh basil washed and dried (I use my salad spinner, but you can spin it in a dish towel as well)
4 large cloves of garlic. Peel and cut into large chunks.
1 cup pignoli nuts or substitute walnuts or pistachios
1 cup grated parmesan cheese
1 1/2 cups extra virgin olive oil
Put garlic into processor bowl and process a few seconds till it's well chopped. Add the nuts and process until you have a rough paste. Add half the leaves and process and then add the remaining leaves and process until they are well ground. With the food processor running, add half the olive oil in a slow stream. Now add the cheese and process; turn on the processor again and add the remaining olive oil in a slow stream. You are done!
Please feel free to leave comments or ask questions. If you make this recipe, post a note and let me know how it turned out and how you like it.
Happy Cooking!
Nonnie
Pesto, mozzarella and tomato Panini
Thanks Roberta! Haven't done much vegan, but it's worth investigating.
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