basil pesto

June 23, 2008 |  Category:   recipes savory seasonal


After our trip to Chelsea Market the other day I was left with a bounty of vegetables, but no plans for how to use them. I decided to make a Soupe au Pistou, especially because I bought a giant bunch of basil. Traditionally, Soupe au Pistou is just a light vegetable soup with pesto mixed in at the table and perfect with a nice loaf of crusty bread (which I happened to have as well). I toasted the bread in the oven with some olive oil, sea salt and freshly grated parmesan cheese. The soup turned out fine, but we were left with lots of bread and pesto when the soup was gone. What happened next, you ask? Pesto was slathered on bread and not a speck was left when we were finished. I should have skipped the soup and just had bruschetta for dinner. Next time I think I will, with the addition of some nice heirloom tomatoes.

I like my pesto with plenty of parmesan cheese and just a little garlic. Here is the recipe.

Basil Pesto (makes about 1-1/2 cups)

1 really big bunch of basil, or 2-3 smaller bunches
1/4 cup parmesan cheese, shredded
1/4 cup toasted pine nuts
1 small clove of garlic
1/3 to 1/2 cup extra virgin olive oil
salt and pepper to taste

Wash the basil until completely free of dirt. Dry well. Place in a food processor with the cheese, pine nuts, and garlic. Process until finely chopped, then gradually add the olive oil until your desired consistency has been reached. Season with salt and pepper.

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  • Lani June 23, 2008 at 3:28 pm

    Wow…looks super, have added to my file of Mark recipes. Am wondering: did Miss C also enjoy the bounty?

  • Jenna June 23, 2008 at 8:27 pm

    No, she probably had chicken fingers or string cheese. I can’t remember.

  • Keavy June 24, 2008 at 8:13 am

    You guys really do take the best pictures……I’m in aw everytime I visit the site. Will you be at the market this weekend? I’ll be needing some goodies to take back to Seattle with me.

  • Jenna June 24, 2008 at 9:41 am

    Hey Keavy, yes, mark will be there this weekend. He told me that you were from seattle – we’ll be going there in a month too.

  • Keavy June 24, 2008 at 8:53 pm

    oh goodie! I’ll be sure to purchase some to bring back to the fam. They’re all big foodies too!

  • Lobster Recipe July 13, 2008 at 10:36 pm

    Nothing better than a good basil pesto. I like to add walnuts instead of pine nuts to mine. They’re cheaper and generally easier to find.