9/22/2019 – This pesto was inspired by the recipe here. I made it late this afternoon with fresh basil from the garden–using only smooth young leaves–and our pecans from last year that had been vacuum packed and frozen. We ate it on Audry’s butter crackers and Mary loved it.
The basil was roughly chopped small to minced with a variety of sizes in the end. The garlic was minced but also in a range of minced sizes.
- 1 heaping double handful of basil, washed and drained
- 3 medium to large cloves of garlic
- one small handful of pecans, lightly toasted in a cast-iron skillet then chopped fine
- roughly 3/4 cup Parmesan, loosely packed from Rouses
- enough extra-virgin olive oil to create the desired consistency
Alternative as a bread dip
- Chop the pesto very fine to the point the mixture can be pressed into a basil “cake”–try a deep spoon or ice cream scoop. Red pepper flakes added before the fine chop could be good.
- Put the pesto “cake” in a small bowl and cover with a little olive oil. Stir a little of the cake into the oil and serve with good bread.