Let’s Make Pesto

Something completely different today. Fiber friends, please indulge me while I glory in seasonal produce.

During my daily walk through the back yard, I realized that the basil plants were at the perfect stage of growth to be harvested for basil pesto. They had lush, big, green leaves, without blossoms, but highly fragrant. How fortunate that I had all I needed in my pantry, including home-grown garlic dug up about six weeks ago.

After washing and spin-drying the basil leaves, I got out my well-used recipe for this delicacy. It’s from a collection published by my herb club friends in Plano, TX. This version was submitted by Gladys Denham. Begin with these items.

• 2 c. packed fresh basil
• 3 large cloves garlic
• 1/2 chopped walnuts (I substituted cashews)
• 1/3 c. olive oil (always use cold-pressed virgin oil)
• 1/4 tsp salt

In blender or food processor, grind the garlic. Add the nuts and grind some more. Add a small amount of the basil and just enough olive oil so that the machine will grind the leaves. Keep adding the basil and oil until all is incorporated. Add the salt just before the final grind.

Here’s where I vary from tradition. At this point in preparing classic pesto, grated cheeses such as Parmesan and Romano are stirred into the mix. Instead, I pack the ground mixture into sterilized jars and freeze it.

Throughout the year, when I need some fresh basil for a recipe, I just thaw out a couple of tablespoons. If I am making classic pesto sauce for pasta, I will thaw the mix, add cheese and a little butter. It’s then ready to stir into hot cooked pasta.

The best part of making pesto is using the leftover bits in the blender jar as a topping for cream cheese and crackers.

What a heavenly and fragrant lunch! Today I had fresh mozzarella and Italian salami to accompany my pesto.