I made my first attempt at pesto this week. And even though I didn't have pine nuts (or any nuts, actually) it turned out pretty darn good.
Pesto
1 cup or so of fresh basil leaves
olive oil
parmesan cheese
garlic
Put all of that in a food processor, and pulse it until it's all mixed together. Play with the amounts of olive oil and parmesan until it seems like it's the consistency you want it. Oh...the smell...it's like heaven. The only thing I wish I'd done differently is made more
So then, here's what I did with it:
4 or 5 potatoes, sliced
1 cup swiss chard, chopped
1 pint cherry tomatoes, halved
pesto
mozarella cheese
I just layered all of this together and baked it in the oven for about an hour or so. Our oven is kind of screwy, so I'm not sure exactly what the temperature was or how long it was in there for (we'll guess 350ish for about an hour). Next time I'd probably boil the potatoes a bit first so that they were partially cooked which would cut down on oven time.
Thyme
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Mmm... I love pesto. You can use almost any kind of nut really, but the flavor will, of course, vary. I like a pistachio version I did once (they were a lot cheaper than pine nuts at the time). But I like the idea of a nutlett kind of "poor man's" version. I'll definitely have to try it.
ReplyDeleteRosemary
nutless, I mean nutless. I have no idea what nutlett means.
ReplyDeleteRosemary