Pesto

As I recall, we had a bumper crop of basil in the garden that year so this recipe is dated 11/4/1990 in my recipe box. Its easy to grow from seeds. Here in Texas we plant it around the middle or March. Don't let the soil get too dry, though.

Pick the leaves from the plants leaving enough so it doesn't die.

Lately, I've also bought Basil plants container grown and put them in a pot on the porch or in a window.
 
You can use Pesto for lots of things. 

1. Pizza: Use Pesto in place of the tomato sauce. No precooking required. Spread a thin layer over the bread and top with cheese. I like to use Mozzarella, Provolone, Fresh Mozzarella and feta in declining proportions. Fresh basil and a few tomato slices or tiny tomatoes on top are good.
2. Pasta: Plop a big spoonful of Pesto fresh from the refrigerator on top of fresh cooked pasta. I like it with the bowtie pasta, linquine or spaghetti. Stir and eat.
3. Cheese sandwiches: Use Pesto in place of the mayo. Spread liberally on the bread. Add some cheese slices. (Try a thick slice of Feta with a slice of Muenster for something spectacular.)

Add the following to a blender:

• 3 cloves garlic (peeled if fresh or 3 tsp from a jar of chopped garlic with oil)
• 1/2 c chopped fresh green basil (measure after chopping)
• 1/2 c chopped fresh curly parsley (Note: Really we want a cup of green stuff. Half and half is good or you can vary the proportions of basil and parsley even to the point of no parsley or no basil.) I prefer the curly parsley over the Italian variety in Pesto. Both are available in many grocery stores and are dirt cheap.
• 3/8 c pine nuts
• 1 c extra virgin olive oil.
• 1 tsp salt. (Reduce if more basil is used. Increase if more parsley.)

Drizzle this in while blending.

• 1 - 1 1/2 c freshly grated Parmesan Cheese (Parmesan Reggiano is best. Romana or Asiago will work but you may need to adjust the salt. Don't bother using the dry, dusty kind.)

Try it with a cup first and see if you need some more. More doesn't hurt but less makes the Pesto thicker and easier to deal with. And you can add more olive oil later if needed.

It will keep in the refrigerator if you make sure the olive oil covers it. If any of the green parts stick out, they will turn dark. Add some olive oil on top if you need.

Replace basil wholly or partially with parsley and it works. Maybe need some extra salt.

Pesto can be frozen. Use an ice cube tray for small ice cubes. Thaw at room temperature when you need it. (Or melt it on hot pasta.)