Classic Basil Pesto

 

tkb-basil

From the looks of it, I have one last time to gather basil from my pots outside. This pesto is absolutely, positively its fate. I must admit, basil pesto recipes don’t vary THAT much, so I almost hesitated to put this one out there. But I tested it plenty over the summer, and I believe this is the perfect ratio for excellent flavor, and doesn’t go overboard on the oil or garlic. I use both walnuts and pine nuts, both for flavor purposes, and to make it easier on your wallet. (Where I’m at, pine nuts are still pretty expensive!) I also toast them, which is optional but recommended. This pesto freezes beautifully, and man does it taste good in the middle of winter.
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Kale + Garlic Scape Pesto

The Kitchen Beet - Kale-Garlic Scape Pesto

We’ve reached that stage where summer’s beautiful abundance is almost startling. It seems one moment we’re begging for anything green to come out of the ground, and the next moment there are 50 garlic scapes sitting on the counter! I’m not complaining in the least. Having a bunch of vibrant beets, spicy greens, crisp sugar snap peas and imperfect bundles of carrots around is among my favorite problems to have. This time of year reminds me a bit of a room of children – the loudest one crying often demands attention. If a vegetable is starting to wilt, it gets my time. There will be no veggies dying on my watch! If you’re starting to get to that point where the gifts of kale and garlic scapes are approaching a volume that requires your kitchen love, read on. This delicious pesto is great now, great tomorrow and excellent in January, when you pull it from the freezer in the midst of a snowstorm.

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