Well, I had every intention of blogging a couple times a month going into the season but that has been put lower on the list as the season has gone on. BUT! Luckily I have great friends in my restaurant partners. Kathi, the amazing baker at Perk! Bon Air (and mastermind behind Craft Brew Bread) shared a recipe for Basil Pistachio Pesto that needs to be shared. I grow 12 kinds of basil, though about 9 of them are facing a quick end because of downy mildew. Downy mildew is evil but all the more reason to pull the leaves that are still good and make pesto! Feel free to play around with other greens as well. You can make a pesto with arugula, mint, sage, anything really.
Thank you Kathi, thank you Perk!
Have a great week!
Basil Pistachio Pesto
Recipe by Kathi Genett (Perk Bon Air)
"This makes a pretty amazing cold summer salad with peas. Easiest salad in the world."
1 bag of frozen peas
2 cups basil leaves
1/2 cup shelled pistachios
1/2 tsp coarse sea salt
Up to 3/4 cup extra virgin olive oil (start with 1/2 cup and go up as desired)
Parmesan cheese (optional)
Thaw the bag of peas.
Put pistachios and salt in the food processor and pulse until they are crushed. Add rest of the ingredients and continue pulsing until you achieve desired texture. Add more olive oil if you want a runnier pesto.
Once the peas have totally thawed, stir enough of the pesto to coat generously. You can top the plate with some parmesan by taking fresh "curls" of it from a piece, using a vegetable peeler.