Summer is an aging lady, starting to wither and fade, yet there are a few good things to be gathered in before she gives way to the crisp days of autumn. The basil patch has given us much, but there are a few good leaves yet to be harvested. We've been mixing up batch after batch of pesto, trying to capture the flavors of summer for the dark months ahead.
1 cup firmly packed basil leaves
1/2 cup firmly packed parsley
1/2 cup grated parmesan
1/4 cup pine nuts (or almonds, walnuts)
1 or 2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
1 tablespoon lemon juice
Mix together in the blender until the consistency of soft butter. I add the olive oil last, so I can adjust the amount if necessary. We enjoy this on pasta, paninis, mixed with butter for yummy pesto butter on bruschetta, or blended with cream cheese, sour cream and a bit of Wors. sauce for a tangy spread.
My kitchen friends, Geert & Antje, are frequent helpers.