Monday, October 17, 2005

It was Mr. Tart in the Kitchen with Basil!

Mr. Tart is a great cook when he has time to devote to it, and he has a soft spot in his heart for homemade pesto, especially now that our modest garden produces bunches of basil. Tonight, tired of the usual combination of oil, pine nuts, parmesan et al., he set out to break tradition and ended up creating a bright, spoon-lickable new variety: citrus pesto. He says it's the first recipe he's ever invented! Here's what he did:

Put 2 cloves garlic, 2 Tbsp pine nuts, 2 oz grated parmesan, and 1 c tightly packed basil in the food processor and whir away. Drizzle in 1/8 c olive oil, 1/8 c fresh lemon juice, and 1/8 c orange juice.

We freeze our pesto in one-tablespoon increments in ice cube trays and then defrost as needed until the following summer.

Any other pesto variations that y'all are partial to?


Blogger tara said...

You know, this citrus pesto could become a home for some of that copious lemon balm you've got! Keep the basil, still, but you could just add a little for a boost. Anyway, sounds very tasty, especially drizzled over fish.

I've had a mint pesto that was good. Do you guys grow mint?

9:00 AM  
Blogger Sarah said...

Good point--anything to get rid of the lemon balm (we're pulling it out of the garden this winter and putting some of it in a nice small pot on the deck)!

We've got three mints--spearmint, peppermint, orange mint (which isn't that great). The chocolate mint, my favorite, didn't make it (but that wouldn't have been ideal in a pesto).

I'll see if I can talk him into trying another couple of batches!

1:03 PM  
Blogger Lisa B. said...

I made some Thai-style pesto with Thai basil, some peanut oil, maybe a little teensy pinch of red pepper flakes, and the other usual stuff. Twas good.

Also, using lime basil and a bit of lime zest, lime basil pesto.

9:57 PM  
Blogger lis said...

I don't have any fancy variations of pesto to recommend, but the best pesto has both olive oil and butter.

6:23 AM  

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