Basil Pecan Pesto

My first harvest of basil.

Moved in, unpacked, art hung. I just finished two big projects I’ve been putting off for 4 months and that is reorganizing/labelling my craft closet and relabelling my 40+ spice jars so they all match. Next up the outside. We have a temporary outdoor kitchen started and enough that PapaG can get his home bbqing done but not what he has planned out in his head. 

We have started a few plants and herbs in pots so far. A bay leaf tree that I paid a small fortune for and it’s dying or at least half of it is dying (as of today it is almost gone). The herbs on the other hand are going crazy. We have so much basil and every week I take a cutting a start rooting in water so we have even more. Don’t ask me what I’m going to do with all of this but for right now I made pesto.

I love making pecan (or walnut) pesto because it is a lot less expensive than pine nuts and I have about 20 pounds of pecans in my freezer that my sister sent me.

Son (Paul) makes his pecan or walnut pesto and freezes it and it works so well for the brewery that I decided to make my own and pack in very small packs. I use my vacuum sealer and cut the bags small enough to portion out maybe 1/3-1/2 cup pesto. This way I can thaw it quickly and mix it with some freshly cooked pasta for dinner on nights that I just don’t want to mess my kitchen up.

Other than pasta, try using pesto on some toasted baguette slices and then spread some goat cheese on top of that, top with a roasted tomato and a drizzle for balsamic vinegar and you will have a very tasty easy appetizer. I also like to use a little pesto on top of deviled eggs. The pesto can also be used as a sandwich topping, garnish for a big bowl of white beans, add it to your potato salad or salad dressing.  The list goes on and on of ways to use pesto. If you have a bumper crop of basil, get some pesto in the freezer before it goes away.

BLAST FROM THE PAST: If you haven’t tried Mimi’s Sticky Chicken in the last couple of decades you need to put some in the oven tonight. Mimi Hiller published this recipe back in the 80’s long before there were so many food blogs. The only thing I have EVER changed is to use a cut up chicken instead of a whole chicken. I know you will like this. The juices are great over mashed potatoes or rice.

I used lemon and lime.

Wash and spin dry your basil.

Peel garlic.

I also used the zest in the pesto along with the juice. I avoided the dark part of the lime.

Have your cheese and oil measured and ready to be added in to the chopped basil.

Put everything In the food processor and process until smooth and no large pieces remain.

Very nice looking pesto ready for the freezer.