Fragrant basil loves nothing more than the long, hot days of summer.
This Mediterranean native craves the sun, and if you have a few plants in your garden you’ll have seen them thrive in our recent hot spells.
One of the most popular uses for fresh basil is for making pesto, the intensely green and beautifully pungent paste prepared with golden olive oil, garlic, mellow pine nuts and freshly grated Parmigiano Reggiano.
If you have a food processor, pesto is a snap to make. You can freeze it for up to three months, but if you make a batch to freeze leave out the cheese in the recipe and stir it in once the pesto has thawed.
Place the prepared cheeseless pesto in small freezer containers, each one containing as much as you would use for one meal preparation, probably about one-quarter to half a cup.
Drizzle a little extra olive oil over the top of the pesto and seal tightly. The layer of oil helps prevent discoloration from freezing (but bear in mind that frozen pesto won’t be as vibrant in colour as when freshly made).
Basic Basil Pesto
2 cups packed fresh basil leaves
2 medium cloves of garlic (or more if you love garlic)
¼ cup pine nuts
½ cup good quality extra virgin olive oil
½ cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese
Kosher or sea salt and freshly ground black pepper to taste
Place the basil, garlic and pine nuts in a food processor and process until coarsely chopped.
Add the cheese and pulse a few times, then add the olive oil and process until the oil is completely incorporated and the mixture is smooth. Season with salt and pepper to taste; makes about one cup.
Zucchini Ribbons with Pesto
6 large zucchini
½ cup basil pesto
2 tsp finely grated lemon zest
2 Tbsp extra virgin olive oil, divided use
1⁄3 cup toasted pine nuts (toast them in a dry skillet over medium heat, watch carefully because they burn very quickly)
½ cup freshly grated Parmesan cheese
Kosher or sea salt and freshly ground black pepper
Cut the ends off the zucchini and then cut them lengthwise into long, thin strips (one-quarter inch thick or less). Cut the strips into thin ribbons, about one-quarter inch wide.
Heat one tablespoon of olive oil in a large skillet over medium heat. Add the zucchini and stir-fry gently for about three to five minutes or until just crisp-tender. Remove from heat and add the pesto, lemon zest, the remaining olive oil and the pine nuts, tossing gently until strips are evenly coated. Season to taste with salt and pepper, then pile onto individual serving plates and sprinkle with cheese.
Makes six servings.
Easy Pesto Focaccia
1 lb refrigerated pizza dough (available at some stores and some bakeries)
3 Tbsp basil pesto
Extra virgin olive oil
1 large shallot, thinly sliced
Coarse sea salt and coarsely ground black pepper
Preheat oven to 400º F. Stretch the pizza dough out into a rough rectangle and spread the pesto evenly over top. Fold the dough in half, then in half again, and gently knead the dough with your hands until the pesto is somewhat incorporated (a few streaks are what you’re looking for).
Stretch the dough into a rectangle about three-quarters of an inch thick on an oiled cookie sheet. Press the tips of your fingers all over the dough to create little dimples. Brush about a tablespoon of olive oil over the dough, then sprinkle the sliced shallot evenly over top, followed by a sprinkling of coarse salt and pepper.
Bake until golden, about 20 minutes. Let cool slightly, then either slice or tear into pieces. Delicious with pasta, salads and soups, or by itself dipped into a dish of really good olive oil drizzled with balsamic vinegar. Makes six servings.
Roasted Pesto Tomatoes
This is a great side dish with grilled steak.
8 fairly large Roma tomatoes, cut in half
Coarse sea salt
Olive oil for drizzling
2 Tbsp pesto
2 Tbsp Italian seasoned bread crumbs (or plain breadcrumbs mixed with a pinch each of dried basil and dried oregano)
2 Tbsp freshly grated Parmesan cheese
Preheat oven to 425º F. Line a baking sheet with foil or parchment; place the tomato halves on the sheet (if you cut a tiny slice off the rounded bottom they won’t roll around).
Drizzle tomatoes with olive oil and sprinkle with sea salt. Roast for 15 minutes; remove from oven and allow to cool to room temperature. Spread a little pesto over each tomato, then sprinkle with breadcrumbs and Parmesan.
Heat oven broiler and broil tomatoes about eight inches from heat until breadcrumbs are toasted and cheese is golden. Serve immediately. Makes eight servings (or four if you’re hungry).
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
