Pesto and a few of its many possibilities

Basic pesto: it's the perfect partner for tomato soup.

2 cups fresh basil
1/4 cup toasted walnuts*

zest and juice of a lemon
2/3 cup extra virgin olive oil
1-5 garlic cloves, diced (use as much as you desire)
1/2 t sea salt

Cracked black pepper

1/2 cup Parmigiano Reggiano, grated

Pulse basil, walnuts, garlic, and salt in a blender or food processor. Add oil in small batches and blend until mixed well. Stir in grated parmesean cheese and pulse to mix. Store in an airtight container. I press a piece of cling wrap in direct contact with the surface before capping. If not consumed within a week, it is best to freeze in a plastic bag or in an ice cube tray.

)You can start with fresh basil or basil that has been preserved. To preserve fresh basil, I use 2 cups basil blended with 1/2 cup olive oil and frozen into cubes then stored in the freezer in an airtight container. It keeps all winter until you can start growing again.

Pesto is traditionally made with pine nuts, but I prefer to use walnuts for their Omega-3 fatty acids (and they're usually cheaper). 

*You can toast walnuts in a cast iron pan over low to medium heat, stirring for 10 minutes or in the oven for 10 minutes at 350 ° F

 You can make this classically with a mortar and pestle, but that is time consuming. I prefer to make it in a food processor or blender (the NutriBullet is great for this) and and stir in grated parmesean cheese to keep a chunkier consistency.

  For an heirloom tomato caprese salad, make pesto as directed, then slice tomatoes and layer with fresh mozzarella cheese and serve with toasted crostini (see below). This is also a great party appetizer. 

Crostini: cut your favorite ciabatta bread into 1/2 inch slices, drizzle on some olive oil and bake for about 8-10 minutes at 400 °F (i use a toaster oven) then rub a cut garlic clove over the hot bread. The best garlic bread ever!

                           

 Leftovers? 

Marinate diced tomatoes in pesto for 20 minutes or longer. Top prepared crostini (above) with mozzarella and put back in the oven for another 5 minutes at 400 °F to melt. Top with tomato mixture , a little salt, and serve as is (this is essentially bruschetta), or bake for an additional 10 minutes and turn it into a hot appetizer or serve with a salad to make it meal.

YUM! Serve with a good Pinot Noir.

Try this--spread these toasts with on a platter speckled with chunks of salami or pepperoni slices and olives. Your guests will thank you.  Instead of ciabatta bread, you can use a sliced and toasted baguette. 

 

Toss pesto with your favorite pasta! Here you see farfalle with pesto and sauteed shiitake mushrooms with a cold wheat beer.

Spread pesto on a crostini and serve with anything you like. Shown here is a grilled T-bone and steamed garden fresh green beans and Bonterra organic chardonnay.