Basil Mint PestoPosted: February 27, 2012
I can`t say I really made anything today. Instead I prepped the rest of the weeks meals and ate a grilled cheese sandwich and a ginormous kale salad. My grilled cheese was not as fancy as the ones that I saw Ina make while watching the Barefoot Contessa at the gym today. Yeah, I watched a cooking show at the gym, but it was 4pm and nothing else was on, so yeah, I did the weird thing and watched cooking shows, which is rather odd.
At a loss when I got home, I decided to prep out the rest of the week because I was flying solo for dinner and didn`t want to make something with a ton of leftovers so this worked. This is on my On Deck and is a slightly modified Sicilian Pesto Batalli recipe.
NB This makes a whole lot of pesto – close to 3 cups, I’m going to go back in and freeze at least half so it keeps. Also gonna try it on grilled cheese sandwiches.
What I Used:
1 Large Bunch Basil – it was over 4 cups
1/2 Bunch of Mint – it was close to a cup
Approx 1/3 Cup Marcona Almonds – any skinless raw almonds will work, I just had these on hand
5 Large Cloves Garlic, peeled
Approx 1 Teaspoon Fennel Seeds
Approx 2 Tablespoons Crushed Red Pepper
Approx 1/3 Cup Aged Parmigiano-Reggiano Cheese, Grated
Approx 1/8 Cup Olive Oil for raw use – I used a young oil I brought back from Barcelona. Just use something decent.
Pinch of Sea Salt.
What I Did:
In a large bowl filled with water, add the basil and soak changing the water several times until no more dirt sinks to the bottom. My basil was dirty. Do the same with the mint. Pick the leaves from the mint and just pull off the thick stems of the basil. You can use some of the basil stems, they have flavor and will process down anyhow.
In a large food processor bowl – I used the 12 cup and it was full, add everything except the cheese and oil and process down.
Add the cheese and the oil and process again. Taste it and correct the seasoning.
This makes a lot – put it in a container to use later, coating the top with a thin layer of olive oil. That`s it.
I also roasted my cauliflower for the frittata tomorrow.
Just break it sown and stick on a foil lined pan – drizzle with olive oil and sprinkle with smoked hot paprika, pepper and a smidge of sea salt.
Roast it in a 350 degree oven for about 45-50 minutes stirring every 15-20 minutes.
Put is away for later.
Here is my cheese sandwich and kale salad I ate.
- Mint and Ricotta Pesto (foodrecipes.wordpress.com)
- Tricolor Baked Avocado with Pesto Garlic Bread (foodblogandthedog.wordpress.com)
- Anna’s Famous Basil Pesto with Pecans (sacredappetite.wordpress.com)
- Pizza with Pesto, Arugula, and Prosciutto (meatballsandmilkshakes.com)