Recipe #2 - Fresh Basil Pesto

We live near the Farmer's market in St. Jacobs, so getting a bushel of tomatoes, red peppers or fresh basil is simple. We also purchase our olive oil at the market from a vendor who personally selects his oil in Greece. This year we have used Ariagold and Ionian - both excellent oils. This vendor travels to Greece each year and orders specific types of olive oils direct from the growers. Using a good quality olive oil will make the difference in dishes like Basil pesto or Oven roasted tomatoes and red peppers and will enchance your pasta dishes. Just toss your favourite fresh pasta dish with the pesto or tomatoes, add chicken or shrimp if you like. This is a recipe from a cooking class taken in Florence, Italy - November 2005.

Ingredients for Fresh Basil Pesto

4 cups of Fresh Basil - remove stems & use just the leaves

1 cup of pine nuts

4 gloves of garlic (chopped)

1 -1/ 2 cups Olive Oil

1 cup aged Pecorino (finely grated)

1 cup Parmigiano Reggiano

Chop basil with a sharp knife and then put in a blender. Add pine nuts, chopped garlic and 1 cup of olive oil. Pulse it and then add cheese and remaining olive oil. Blend until just smooth. I keep the pesto in canning jars and cover the top with a little olive oil. Use a small spatula to avoid air pockets. Jars can be refridgerated for a few days but or freeze if you want to enjoy it on a cold winter day.

P.S. We were very fortunate this year to grow our own basil. Our good friends, Todd & Brenda from Tavistock shared their garden plot with us. We all loved cooking with the freshest ingredients. Watch over the next few weeks for recipes featuring garden produce.