I really enjoy the flavor of pesto, but for whatever reason have never tried to make my own. This summer I've got a decent sized basil plant, and not a lot of call to use it so far, so pesto was on the menu. Since it's also tomato season, I knew this Easy Homemade Pesto would be a good choice. I ended up making a half recipe so that we didn't have noodles for days. The actual pesto-making process was pretty simple, and the fresh tomatoes mixed in were delish, a real taste of summer. Some key takeaways: this needs salt. A lot of salt. Between the pasta, the pesto, and the tomatoes, all salt-worthy foods-you'll need to use a heavy hand. Also, if you are expecting the heavy garlic flavor of store-bought refrigerated pestos, it won't be there, and you don't need it with the fresh basil coming through. Not all pesto recipes call for lemon juice, but I tasted mine before and after, and appreciated the brightness the lemon added.
If you've got an overflowing herb or vegetable garden, this is a great choice. Filling without being heavy, and the perfect taste of summer.
Comments