Okay, so I went a bit overboard with the basil plants in the garden this year. As they reached over two foot high, I started harvesting the leaves for pesto. The recipe I used most was from In the Kitchen with a Good Appetite (p.16). I used a mixture of pine nuts (to use them up) and walnuts. Quick work in the food processor got the leaves to pesto. To store in the fridge, I covered the top of the pesto with olive oil to preserve the bright green color. For longer storage, I did the same and then popped the container in the freezer. To use the frozen, I scoop out what I need.
For yummy scrambled eggs, I stir in a scan teaspoon of pesto and a large tablespoon of ricotta as the eggs are setting up. Served with braised swiss chard sprinkled with balsamic vinegar. What a wonderful taste of summer.
From the same cookbook, I also enjoyed putting together a pan full of Roasted Chicken Thighs with Basil and Ginger (p.134). Since I wasn't ready to part with one of my green tomatoes, I used peaches instead and it was delicious. Think sherry, basil, minced garlic, fresh gingerroot . . . all easily baked in a mere 20 minutes. The sauce is so good with bread or rice.
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