by Sarah on October 9, 2008

Our basil plant was growing out of control (& actually flowering!) so tonight we made a huge batch of pesto – culminating in a scrumptious Cajun Chicken with Pesto on Ciabatta Sandwich – mmm!

I would also like to take this moment to spotlight basil. This multi-tasker nutrient powerhouse is an excellent anti-inflammatory and immune system defender – not to mention it tastes absolutely delicious. You should eat it often, and here’s Justin’s own simple but fantastic pesto recipe I know you’ll love:

1-2 lbs fresh basil
2 c pine nuts
1 c almonds
1 1/4 c shaved parmesan
1 tbsp fresh ground black pepper
1 tbsp kosher salt
3/8 c extra virgin olive oil
1 c blended canola/virgin olive oil

Toast pine nuts and almonds in toaster oven until light brown – do not overcook.
Combine all ingredients into blender or food processor. Mix to desired consistency.

Your multi-purpose pesto can be . . .
Topped on salmon
Mixed with healthy grains, like quinoa
Added to a cream or soymilk-based sauce for pasta
Tossed with shrimp
Subject to your own culinary creation!

{ 1 comment… read it below or add one }

Justin R November 4, 2008 at 8:57 pm

PESTO IS THE BEST YO!!! Stores well up to 3 weeks, Versitile , and incredibly easy to make. I also suggest pesto pasta salad. Great for special occasions also easy to make.

8 cups pasta of your choice
1 cup pesto
1/2 cup mayo
1 cup organic red peppers diced raw
1 cup organic green peppers
1 and 1/2 cup feta or goat cheese
1 lemon juiced and zested
1 and 1 1/2 cups toassted almonds
salt and fresh ground black pepper to taste!
Check back for more pesto stuff!!!

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