I have three basil plants that just keep growing…..they did so much growing that I had to massively trim them and what better way to use a lot of basil than to make pesto…it can be used right away or frozen for later use. I decided to make a combination of my sweet basil and my spicy African basil. I had to of course give it a Cajun spin.
- 1 cup fresh sweet basil, packed
- 1 cup spicy African basil, packed
- 3 garlic cloves
- ¼ cup pine nuts, lightly toasted
- Sea Salt & Fresh ground black pepper, to taste
- ½ teaspoon cayenne pepper
- ½ cup extra virgin olive oil
- ½ cup Pecorino cheese, freshly grated
- Combine the basil, pine nuts, and garlic to a food processor
- Pulse until coarsely chopped.
- Add the cayenne pepper, salt and pepper, and cheese.
- Add the oil and process until fully incorporated and smooth.
- Season with salt and pepper if desired.
Ways to use Pesto
Toss with pasta
Serve with bread
Coat fish fillets
Add to soups for fresh flavor
Spread on Sandwiches
Make into a salad dressing
Serve over steamed vegetables
Great in omelet’s
Tip: Pesto freezes well. Put it in ice-cube trays and pull one out when you want to liven up a small portion of pasta.