I love pesto — all kinds of pesto. I mean, what’s a better than grabbing a few sprigs of basil from your garden? The mere thought of pesto sends this cook’s mind spinning with possibilities. Pesto should be able to complement whatever you’re making, but should also be able to stand on its own. That way, when it needs to be the star of your dish, it is, and when it plays a supporting role, it really boosts the flavor profile.
I’ve taken the idea of a traditional pesto recipe and given it a little more panache. It starts with the great foundation of pesto – basil, parmesan cheese and pine nuts – and builds upon that foundation. Feel free to add to it, or take away some of it. This pesto is absolutely divine and is great on: sandwiches, crostini, brisket, steak, chicken, a cheese plate, a spoon by itself while hiding in the kitchen… the list goes on.
Here is my easy-to-make recipe:
You might want to make a second batch just for yourself, as this certainly disappeared quickly in the Plum Deluxe kitchen!