But there's a problem with pesto as most people know it: it involves basil, a delicious but quite expensive herb. I've tried growing it and failed (though I'm hoping to try again this year). Pesto bought at the store pre-prepared is fine, but it can be quite pricey as well for just a small tub.
So how excited was I when I found out that pesto can be made with things other than basil? Pretty much, pesto needs these main ingredients:
1) Some kind of leafy or not so leafy green plant
2) Garlic
3) Olive oil
4) Some kind of nut. Traditionally pine nuts.
5) Parmesan cheese
Today I present to you a yummy pesto variation from Simply Recipes, along with further substitutions that I've since tried out (those pine nuts get pricey too, and if you have a grocery store as lame as ours, you might not be able to find them). In this case, the star ingredient is not basil, but the spring-friendly asparagus (as well as baby spinach):
1 lb asparagus, with tough ends trimmed off (could also substitute one cup of shelled edamame)
3 large handfuls baby spinach (could also try mint for a more unusual taste)
2-4 cloves garlic, peeled and minced
1 cup Parmesan cheese, plus more for topping
1 cup pine nuts, or pistachios (or try any nut for variety- almonds could work well)
1/4 cup olive oil
Juice of 1 lemon
1/2 tsp sea salt or kosher salt
1 lb spaghetti or other kind of pasta
1) Bring large pot of salted water to a boil. Drop asparagus into boiling water and cook for 3 minutes until bright green. Remove from water using tongs, and run under cold water. Chop into quarter inch pieces, preserving some asparagus heads for topping.
2) In now slightly-green asparagus water, add pasta and cook according to directions.
3) Meanwhile, in a food processor, blend together asparagus, spinach, garlic, Parmesan, and 3/4 cup nuts (note: pine nuts can be quickly toasted in a pan on the stove for even more deliciousness). While blending, drizzle in olive oil and lemon juice until a paste forms. Salt as desired. If too thick, just add in a little of the pasta water.
4) When pasta is cooked and drained, coat the pasta in the pesto. Top with extra parmesan, asparagus tips, and nuts. Enjoy!
I should note: this doesn't replace basil pesto, which is still the most delicious form. But it still has a lot of the fantastic characteristics of its basil brethren (and frankly, I'm a big fan of asparagus as well). Kevin, who doesn't really like asparagus, thought it was pretty good too (the asparagus flavor isn't actually all that noticeable).
Yum! Aaron loves to throw pesto in everything, I'll have to try this.
ReplyDeleteYum, yum! Definitely a summer favorite. I grew basil successfully last year on my patio...it's pretty easy if you have full sun (which you might on your roofdeck?) and a few plants to start with! I made green goddess dressing all summer last year (a low fat version made w/greek yogurt, etc)...it was awesome (and cheap with the homegrown basil)!
ReplyDeleteWow, who knew?! Thanks for sharing!
ReplyDeletethis is a great idea!
ReplyDeletetry growing basil from an already grown plant--we've done it that way for the past two years and we have way too much of it!