Garden Basil Pesto:
This recipe should nicely cover 1-2 pounds of pasta.
- 3 cups packed fresh basil
- 3-8 large kale leaves, destemmed
- 1/4 cup olive oil
- 2 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1 clove of garlic
- 1 inch piece of Parmesan cheese (optional)
- Dash of black pepper
- Most any garden greens can be added to your pesto, like parsley or swiss chard.
- 1/8 c ground Parmesan cheese or 1 inch piece of Parmesan block
- Nuts can be added, like walnuts will make a rich pesto, Macadamia will make the richest pesto
To make the pesto, first remove basil stems and kale stems and wash to remove any dirt, rocks, or sand. To wash, you can fill a big bowl with water and your leaves with room for the leaves move around. Drain and dry basil in a salad spinner or in some clean kitchen towels.
Take all ingredients and transfer to a high powered blender. Blend for 30 seconds to one minute. You can also use a food processor or even chop by hand. Chopping by hand will make a chunkier pesto.
Toss hot or cold pasta with pesto sauce until desired. Extra pesto can be refrigerated for 3 days or frozen for later use.