level five

i've recently come into a bunch (sorry about the pun) of basil. that stuff really grows like wildfire, even better than rosemary!

so, I decided to make some pesto. i've made it before in batches when i had a lot of basil on hand. it will keep for a week in the frig but you can also freeze it by using ice cube trays or just dropping dollops after it has been in the fridge for the evening onto wax paper. then you transfer it to a container. we use glass canning jars.

i just read an article in the 7/21 print issue of USA TODAY. it talked about the many different ways people are making pesto, combining some pretty cool ingredients, all the way to making ice cream toppings. now, I don't see pesto for ice cream but I do think it's cool to try different things.

so, what do you think of sharing your "different" pesto recipes here? I'll start it with just my basic recipe:

1 1/2 packed cups fresh basil (i also just did 1/3 each of basil, italian parsley and mint) (also did 1/3 basil, 1/3 rosemary and 1/3 parsley)
3 tbsp pignoli nuts, toasted
3-4 minced cloves garlic - or more if you like more
tsp salt
tsp fresh ground pepper
1/4 cup or more fresh grated parm or romano cheese
1/2 cup good olive oil

put the greens, salt/pepper in a food processor and chop down a little. add the nuts and cheese and hit it a time or two. start it up and send a steady stream of olive oil in and then process until you have a paste. it will smell "green" when fresh but tastes awesome. it smells more like you would think it would smell after a day in the fridge.

i just grilled some chicken breasts with pesto smeared on both sides. the oil drips on the grill and adds a nice smokiness while the pesto burns into the meat. wow....