Tip Tuesday - A day late

Sorry to be a day late, but better late than never, right?

Anyway, below you will find a recipe for pesto and some "tips" for how to use it!

Pesto (from Simply in Season, page 162):

1 cup packed fresh basil leaves and tender stems (may use part spinach)
1-3 cloves of garlic
1/3 cup pine nuts, walnuts, or hazelnuts (toasted)
3-6 tablespoons Parmesan cheese (grated)
1/2 teaspoon salt or to taste
2 sprigs flat parsley (optional)
Finely chop all of the above in a food processor.

1/3-1/2 cup olive oil (for a lower fat version, use broth for part of the oil)
Add the oil gradually while the food processor runs to make a thick paste.

Suggestions for use:

- It makes a great pasta sauce (I found these instructions online: Toss a few tablespoons of pesto with hot pasta and a bit of the cooking water until well coated. Toss in a few raw or blanched vegetables like tomatoes, broccoli or artichokes if desired. This is good served hot or at room temperature.)
- Mix with a spoonful of mayonnaise to flavor sandwiches
- Add to deviled eggs or salads for a little extra pizzazz
- Brush on meat or fish before grilling or baking
- Brush on pizza crust as the "sauce" (absolutely delicious!)
- Add a teaspoon to a bowl of soup
- Spread a thin layer onto French bread slices before broiling them in the oven

You can find TONS of ideas for using pesto online. I haven't experimented with it too much, but I have some little pesto cubes in the freezer for later this winter :-)

I should warn you that this stuff has a kick. A little bit goes a long way!