Ah…Pesto in Summer – Break out your food processor and get whirling!
This summer I am growing 4 types of basil, all which would make a fabulous pesto. See all 6 of my recipes plus Recipes I LOVE with PESTO. HOW TO USE PESTO too!
THAI BASIL PESTO
The flavor has a pronounced licorice essence and a little spicy kick. So many uses – see my list. Find this wonderful variety at farmers’ markets. Makes a delicious and unique pesto!
Thai Basil Pesto Ingredients:
Includes Thai Basil Leaves, Garlic, Pignoli Nuts, Nutritional Yeast, Salt & Pepper, Dried Thai Chili and Extra Virgin Olive Oil
The basil variety (Thai) is a bit spicier with a hint of licorice.
I use a bit of Nutritional Yeast (with it’s natural cheesy taste) and it replaces any Parmesan Cheese.
Perfect for a change and Vegan.
I have added Thai Dried Chile Peppers for a hit of heat (loving that!)
YES YOU CAN USE the more typical SWEET BASIL in this recipe!
Uses for Pesto:
- A Topping For Pasta – a no-brainer! I love too to add a dollop of pesto on warm cooked foods, and let it melt in
- Compound Butter: Pesto is mixed with butter and flavorings, then chilled and sliced – as it will melt into warm foods
- A Flavoring Agent for mayonnaise, yogurt and sour cream
- An Addition To salad dressing, vinaigrettes and olive oil
- A Base for all your pizza creations instead of tomato based
- A Mix-In for Sautéed Vegetables
- A Schmear for Bread and great on bruschetta
- A Nice Layer of Flavor underneath the skin of chicken before cooking
Karen’s Fresh Summer Pea & Basil Pesto
I’m blending Fresh Peas from their pods with traditional pesto ingredients for a creamy and earthy flavor – a Pesto you will love! See all the uses for it. You will love the fresh flavors of this Pea & Basil Pesto!
Karen’s Smoked Pesto
Adds a distinctive smoky note which does not overpower. A great year-round pesto, and handy in cooler months when basil is not as plentiful.
Smoked Garlic and Maple Smoked Cheddar Cheese team with Sweet Basil for an unusual Pesto with a smokey flavor!
Basil, Kale & Chive Pistou
An Herbal Pistou ~ Similar to a Pesto, but with Kale; Combine Basil, Kale and Chives with garlic and extra virgin olive oil processed to a creamy paste.
Adds a zesty and flavorful essence to soups, brushetta, pasta, vegetables and more!
Basil & Macadamia Nut Pesto
A Delicious & Easy Pesto using Toasted Macadamia Nuts.
Adds a rich and buttery flavor!
Whirl in a food processor until creamy with some texture. So simple!
Beyond tossing with pasta – the uses are endless!
Use as you like or to top my Salmon Steaks with Basil & Macadamia Nut Pesto
Karen’s Arugula & Parsley Winter Pesto
Arugula + Parsley – this pesto stays bright green, does not oxidize like basil pestos do.
NOT JUST FOR WINTER – a fabulous year-round pesto… especially using Crisp Summer Arugula, Parsley and Basil
Recipes I LOVE with PESTO:
Rich, buttery, creamy Burrata Cheese is sliced and layered with summer Cherry Tomatoes, Pesto Vinaigrette and Basil Leaves. Simply layer in a stylish glass – and lavish the bright flavors.
A favorite easy recipe: Cook Pasta and toss while warm with the Pesto. Toss in Roasted Zucchini (or your favorite veggies), Pine Nuts – and garnish with plenty Thai Basil Leaves.
Perfectly paired flavorful Grilled Shrimp over creamy stirred grits. Parsley joins basil in the pesto mix.
Pesto used: Karen’s Smoked Pesto
Wonderful Meaty Roasted Mushrooms Team with a Vegan Pine Nut-Pesto Creamy Sauce Layered over Pasta.|
The blender Pine Nut Basil Sauce is creamy-vegan-delicious… soaked pine nuts add a creamy quality.
Have too much Summer pesto on hand? Make delicious compound butter in minutes! Slice and add to just-off-the-grilled local swordfish ~ melts into a dreamy sauce.
15 Types Of Basil to get to know:
- Sweet Basil – the most common; medium rounded leaves
- Genovese Basil – aromatic flavor, larger pointy leaves
- Opal Basil (also know as Purple Basil) classic basil flavor, best for garnishing, although makes an interesting pesto. Less sweet.
- Greek Basil – a dwarf basil with tiny leaves, perfect for when you wish to add petite leaves without cutting them.
- Summerlong Basil – a dwarf basil; similar to sweet basil in flavor
- Spicy Bush Basil – a dwarf basil with nice spicy flavor
- Thai Basil – a licorice flavor and pungent. Called Ho-ra-pa in Thai.
- Lettuce Leaf Basil – Large leaves (similar to Green Ruffles Basil)
- Cardinal Basil – basil leaves with cardinal colored center blooms
- African Blue Blue Basil – a perennial and the tallest of all. Uses from flower arranging to culinary. Also used for skin care products.
- Cinnamon Basil – mild with hints of cinnamon
- Holy Basil – fragrant and slightly bitter; popular in Indian cuisine. known for medicinal properties
- Lemon Basil – a lemony scent
- Lime Basil – nice mild citrus tang
- Italian Large Leaf – largest leaf with a milder and sweet flavor
It is estimated that there are 50 to 150 species of basil.
Did you know?
Sweet basil is low in calories, has almost no fat, and is a good source of vitamin A. Five fresh basil leaves has less than 1 calorie, with good doses of vitamin A, calcium, potassium plus smaller amounts of vitamin C and other vitamins, minerals, protein and fiber. Basil also contains essential flavonoids and antioxidants.
Basil has a long and interesting history steeped in legend. Probably originating in Asia and Africa, it is thought to have been brought to ancient Greece by Alexander the Great (356-323 B.C.E.), to have made its way to England from India in the mid 1500s and arrived in the U.S in the early 1600s. (Source: The Herb Society of America.)
How to use Basil:
Larger leaves can be torn, chopped or minced. Small leaves can be pinched and added whole to salads, vegetable dishes, pasta and rice. To prevent blackening of leaves add basil soon after cutting.
I’m loving basil plants with small petite leaves – just pinch them off and add to any dish; not cutting or eating involved.
Storing Pesto:
Keep in the refrigerator in a glass container with a tight seal. Top with a layer of olive oil and place a piece of waxed paper (can use plastic wrap too)
on top, pressing down – to stop basil from discoloring.
Enjoy all the fresh Summer flavors… Pesto included!
Karen
Thai Basil Pesto – and what to do with it!
Equipment
- 1 food processor
Ingredients
- 2 cups Thai basil leaves, washed and dried; lightly packed
- 3 medium garlic cloves, peeled
- 2 tablespoon pignoli Nuts, (pine nuts)
- 2 tablespoons nutritional yeast, can use Parmigiano Reggiano
- 1/4 teaspoon sea salt
- 1/8 teaspoons fresh cracked pepper
- 2 pinches dried Thai chile*, or any dried spicy chili minced before adding to the processor
- 1/2 cup extra virgin olive oil
Instructions
- Simple to make! Most of your time will be spent picking the basil leaves off their stems; washing and drying them.
- Add the first 7 ingredients (all but the olive oil) to the bowl of a food processor. This pesto has a slight spicy taste – feel free to adjust the chile peppers to suit your taste. Pulse a few time to break down the ingredients. Measure the olive oil and turn the machine on.
- Add the olive oil in a steady stream through the feed tube until all is incorporated. Scrape down with a rubber spatula. Turn machine back on and process to a smooth paste/pesto. Can add more olive oil to your taste.
To Store:
- Keep in the refrigerator in a glass container with a tight seal. Top with a layer of olive oil and place a piece of waxed paper (can use plastic wrap too) on top, pressing down – to stop basil from discoloring.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
