Fresh basil....mmm, I just can't get enough of it. Its piquant aroma, vivid green color, and Italian roots puts me under its spell.
Tonight I decided to make a pesto from the basil I picked up at the farm stand the other day and serve it on top of zoodles (raw zucchini noodles). Pesto is incredibly easy to make, but seems so gourmet. I beefed up the gourmet factor by using macadamia nuts and a drizzle of white truffle oil. Yessssss...I love you Pesto!
Pesto - makes 2-3 servings
1 bunch of fresh basil, washed and dried
1 clove garlic (or 1/2 garlic scape)
salt to taste
1/4 cup macadamia nuts
(if not vegan, 1/4 cup vegetarian parmigiano reggiano cheese)
1/3 cup extra virgin olive oil
drizzle of white truffle oil
In a small food processor puree basil, garlic, and a sprinkle of salt. Add macadamia nuts and blend. Add optional cheese, olive oil, and truffle oil and blend until a creamy consistency. Adjust olive oil and salt amounts to taste and texture.
If you are vegan and not using the cheese you could try a tablespoon or more of nutritional yeast to get that cheesy umami to the pesto. Toasted sesame seeds also add some interesting flavor.
Serve over zucchini noodles, warm pasta, roasted veggies, with a hot toasty baguette and fresh tomato, or straight from the bowl. Divine.
This blog is an exploration of life, love, adventure and art primarily through the medium of food.