Perfect Basil Hazelnut
Make A Batch Of Pesto
summer we make huge batches of pesto for Wickwood all using a mortar and
pestle! It takes a lot of muscle. But, it pays off in spades. There is no
comparison to homemade pesto. One comparative taste is all you need to
never go back to your food processor for pesto.
be frozen in plastic containers for future use. They can also be frozen in
ice cube trays. Transfer the cubes to plastic bags and keep them in the
freezer. They are perfect for flavoring sauces. Note after freezing: After
using just a portion from a container of previously frozen pesto, pour a
light layer of olive oil on the surface.
wonderful time of year, when large bouquets of cut basil appear at
Farmers' Markets. Take advantage of the season to make a stash of Basil
Hazelnut Pesto to last all winter long. We make huge batches of this,
always using the mortar and pestle, and it stays bright green and fresh
tasting all year long. We don't add Parmigiano to the pesto now, instead
we add it when we're preparing a dish. A mortar and pestle makes all the
difference to the taste of this pesto.
3/4 cup (We think you'll want to multiply and make more)
"Pesto! Seems they put garlic in absolutely everything.
Absolutely fantastic!! --- Gail Carriger
BASIL HAZELNUT PESTO RECIPE
½ teaspoon sea salt
6 large cloves of garlic coarsely chopped
½ cup toasted hazelnuts, coarsely chopped (or walnuts, pinenuts,
1 cup fresh basil, leaves only, torn 1/3 at a time
1 tablespoon plus ¼ cup extra virgin olive oil
Freshly ground black pepper to taste
1. Mix salt and garlic in mortar crushing garlic with pestle. Add
hazelnuts and crush.
2. Add 1/3 of basil along with the 1 tablespoon of olive oil and
continue to gently pound the ingredients. Incorporate the next 1/3
cup of the basil.
3. With the final 1/3 of the basil, add the remaining ¼ cup olive
oil and mix thoroughly. Season with black pepper.
4. Place in plastic container and cover with a thin layer of olive
oil. You can store in refrigerator for up to 6 months, if after each
use you top with a film of olive oil.
5. NOTE: At our recent Italian Wine Weekend, we made batches of this
Pesto in our food processor and also by hand in a mortar and pestle.
We passed the tastes around and there was no question which was the
favorite. Hands down, the classic technique won.
it takes a little more energy, go into your Zen mode and mash
everything into a chunky paste in your mortar. One taste and youll
agree. We promise, youll never use a food processor for pesto again
once you taste this.
Is Perfect . . . Go Ahead and Play!
"Pesto" means "to make a paste", and once Americans fell in love
with the classic pesto, we've all taken it to heart and let our
imaginations run wild! Using the traditional pounding method we
often change the ingredients, first using different herbs: basil,
parsley, tarragon, mint, oregano and arugula and spinach, then
hazelnuts, macadamias, walnuts, or sunflower, pumpkin or sesame
seeds, vary the oils and cheeses, then sometimes pushing the
envelope even further to include, roasted tomatoes, roasted red
peppers, chipotle, artichokes, kalamata olives, sweet peas, or
ginger. There are no rules. These new pestos simply dazzle
everything they touch. You'll feel like a very rich cook when you
have a stash of pesto.
Perfect Uses For Perfect Pesto
Topping for Crostini make a platter of them!
Layered beneath Bruschetta sauce on Crostini more is better.
Makes a tasty summer pizza sauce
Cover your Brie in Pesto it's so delicious.
Pesto is perfect for dipping fresh veggies
Top your nachos with it!
And . . . yes, it's exquisite in scrambled eggs.