Who doesn’t love the smell of fresh basil? It’s one of my all-time favorite summer herbs. I use basil in salads, tomato pies, sauces and as a garnish. I absolutely adore fresh basil! I also adore fresh pesto. Unfortunately, my basil plants are struggling a bit this spring, so I used store bought pesto for this week’s column. The good news is that the food world is constantly changing and improving. Believe it or not, refrigerated pesto is almost as tasty as the homemade stuff. Best of all, it’s available year-round. I think y’all are going to love these three unique recipes featuring basil pesto. If you have an abundance of fresh basil, homemade pesto is still the best so I’m sharing a simple homemade pesto receipt for you lucky herbivores with a prolific crop.
P.S. Jarred pesto will work in a pinch, but I don’t really recommend it.
Basil Pesto
1 cup fresh basil leaves, packed
3 cloves garlic, peeled
3 tablespoons pine nuts
1/3 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
In the bowl of a food processor, combine basil leaves, garlic, and pine nuts with Parmesan cheese. Season with salt and pepper. With the motor running, add olive oil in a slow stream until emulsified. Cover tightly and refrigerate any unused pesto.
Cheesy Pesto Stuffed Mushrooms
Stir in chopped sun-dried tomatoes, toasted pine nuts or chili flakes for additional flavor boosters, if desired.
1 pound whole fresh mushrooms
½ cup basil pesto
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cloves garlic, minced
Paprika
Clean the mushrooms gently using a damp cloth to remove dirt. Remove stems from mushrooms and place on a baking sheet. In a mixing bowl, combine pesto with mozzarella cheese, Parmesan cheese and minced garlic. Stir until well combined. Fill each mushroom cap with pesto-cheese mixture. Sprinkle with paprika and bake in a preheated 350-degree oven for 20 to 25 minutes or until cheese is melted and mushrooms are cooked through. Serve warm. Makes about 24.
Pesto Chicken Sandwich
This hearty sandwich is one of the quickest and tastiest you’ll ever make! It’s also a great way to use leftover deli chicken.
2 cups diced white meat chicken
½ cup basil pesto
2 tablespoons Greek yogurt or mayonnaise
1 baguette, sliced and toasted
Fresh arugula
Diced grape tomatoes, seasoned with salt and pepper
Balsamic glaze, optional
In a bowl, combine chicken with pesto and Greek yogurt; mix well. Cut baguette into 4 equal pieces; slice in half and toast. Layer each sandwich with fresh arugula, pesto chicken salad, and seasoned diced grape tomatoes. Drizzle with balsamic glaze. Serves 4.
Pesto and Ricotta Pasta
Made in less than 30 minutes, this yummy pasta is super easy, uses minimal ingredients and is packed with flavor!
8 ounces cellentani pasta
1 cup pesto
1 cup ricotta cheese
1 tablespoon fresh lemon juice
Zest of 1 lemon
Salt and pepper, to taste
Shaved Parmesan cheese
Chopped fresh tomatoes
Toasted pine nuts
Fresh basil, to garnish
Bring a large pot of water to a boil and cook the pasta to al dente, according to package directions. Drain well. Toss the hot pasta with pesto, ricotta, lemon juice and lemon zest. Season with salt and pepper. Garnish with shredded Parmesan, diced tomatoes, toasted pine nuts, and fresh basil. Serves 4.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at debbicovington@gmail.com.
