Every once in a while, I make a recipe that calls for basil. So of course, I go to the store and buy one of those big bunches of it. Problem is, I’m not a huge fan of basil… so after I’ve used the few leaves I needed for whatever recipe, the rest of the basil just sits and goes bad.
Obviously, I can’t let that happen, so I had to find a way to use up the basil. What better way than pesto? It’s super easy to make, and with Son around… it’s gone in a day. Thank goodness, because now that I’m actually growing basil… I’ll need a way to use it all up.
I found this recipe on the food blog, Equal Opportunity Kitchen.
Gatekeeper Maki - Sushi Day - Sushiday.com 03/02/2009 at 03:13am
[...] 1 batch basil pesto [...]
Marc @ NoRecipes 03/04/2009 at 08:33pm
I like how you left the texture on the course side instead of pureeing it, makes it more of a dip than a sauce.
Marc @ NoRecipes´s last blog post… Mizuna Sunchoke Salad with Shiitake Salmon
Nate 03/09/2009 at 01:12pm
I like the use of walnuts instead of the traditional pine nuts.
Have you tried freezing it?
Nate´s last blog post… Sensational Sushi at Sakae Sushi (Burlingame), Part 2
Sushi, Sushi, Sushi - Sushi Day - Sushiday.com 10/22/2009 at 03:54am
[...] Too Crazy Roll – tuna, pesto [...]
Too Crazy Roll - Sushi Day - Sushiday.com 10/23/2009 at 12:02pm
[...] 1 batch basil pesto [...]
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