Fresh Pesto from the Garden

Today was an interesting day. Typically, in Porterville, the summer is HOT! We have that dry 100 degree weather that makes your feet burn through your shoes. However, today has been gloomy and cloudy! But more importantly...we got rain!!! It's been a nice break from the heat.

Miguel and I decided to make use of this rainy day by getting into the kitchen and creating a new recipe. Him being the brains of the recipe and my job being the taster. We have been growing our basil for the last month; the weather conditions have been perfect! Since we keep our basil under a pop up gazebo that we put up over our picnic table for BBQ's, it only receives direct sun during the coolest parts of the day, sunrise and sunset. Today was the day that we decided we were going to eat it! It was exciting picking the leaves. They had doubled in size since we bought the basil at our local grocery store in a "plant it yourself" pack that came with the roots. Which we quickly realized would not be enough for what we wanted to accomplish. We bought a few 3" plants at our local "big box" hardware store.

Miguel created a sharp but smooth pesto. The spicy flavor of the raw garlic was mellowed by the creamy Asiago cheese. Here is the recipe:

Serving Size approximately 6-8oz.

3 cups basil (lightly packed)

1/2 cup of extra virgin olive oil

1/3 cup pine nuts

3 garlic cloves

1/2 cup finely grated Asiago cheese

(optional) more pine nuts and more cheese!

In a blender layer basil, 1 garlic clove, pine nuts and cheese. Repeat until it fills the blender. Add the olive oil as you blend the ingredients. If you like chunkier pesto, use a chopper for the remaining pine nuts and coarsely grate an additional 1/3 cup of Asiago cheese. Mix into the blended pesto, or continue to blend, depending on the texture that you like the best. 

Miguel made some Bruschetta to put on our toasted bread (Grace Baking Ciabatta loaf) and we paired a bottle of Poor Man's Blonde Ale (Barrelhouse Brewing Co.).

Serving Size 3-5 oz. 

1 whole medium sized Beefstake tomato (this was the only tomato we had available)

4-6 medium sized Basil leaves

1 tbsp. minced garlic

1 tsp. balsamic glaze

1 tsp. extra virgin olive oil

pinch of salt and pepper (to taste)

Dice tomato and chop basil coarsely. Place all the ingredient into a glass mixing bowl and let the ingredients  sit in the refrigerator prior to serving.  

We invited my sister over, ate and played some Apples to Apples with my nieces. It was a fun night!