Homemade pesto is the best. When I make it I don't really follow a recipe, at least when it comes to proportions of ingredients.

Traditional pesto uses Basil, Garlic, Pine Nuts, Parmesan Cheese, Olive Oil, Salt and Pepper.

If you search for recipes online you'll find there are lots of different variations you can try. I like to add some Parsley, and substitute Pecans or Walnuts for the Pine Nuts.

The way I do it is I lightly pack the food processor with the Basil, Parsley and Garlic (I love garlic, so I use lots), then add enough Olive Oil so that it can puree the herbs. Then mix in the nuts and parmesan to thicken it up. Finally mix in salt and pepper until it tastes the way you like it.

John

You can also use it like spinach, sauted with olive oil and garlic, pepper and parm cheese at the finish.

It is hard to dry so I've done it between paper towels in the mirco, but becareful not to over dry it can catch fire.

I also add leaves to salad like I would spinach.

Don't feel like you have to use pine nuts if you don't have them. Cashews or other nuts will substitute just fine. Google pesto recipes, they'll mostly be the same. Great to dip bread in, or on grilled chicken and on pasta.

Gary

My favorite summer salad is home-grown tomatoes, avocado and basil leaves, maybe a little onion and a tiny bit of Italian dressing.

After it blooms, let the flower heads stay on until they dry then harvest. Lay one or two on top of the spaghetti sauce as it cooks. Remove before serving.

CJ

Well, when I looked for this online, I had trouble finding recipes that actually gave you amounts of each ingredient. However, it sounds like this is that kind of recipe. You all didn't really mention specific amounts either. I had also thought that parsley was a given, but most recipes didn't have it. Sounds like the staples are basil, garlic, olive oil and salt and pepper. To that one can add another green such as parsley or spinach, a nut such as pine nut, walnut, cashew or pecan, and a cheese such as parmesan or romano. Sounds like just about anything goes! I am a little ocd, so I like specific measurements, but I guess I'll just have to loosen up. Thanks, everyone! CJ, I also like your suggestion with the avocado, onion and tomato. Yummy. Bon appetit!

Anna

Anna
Here is a pesto recipe that I like
1 or 2 plump garlic cloves
salt
3 tablespoons pine nuts
3 cups loosely packed basil leaves, stems removed, leaves washed and dried
1/2 cup freshly grated Parmesan, preferably Parmigiano-Reggiano
2 to 3 tablespoons grated pecorino Romano to taste
2 tablespoons soft butter, optional
1/2 cup extra virgin olive oil

By hand
Smash the garlic with 1/2 teaspoon of salt and the pine nuts to break them up, then add the basil leaves a handful at the time. Briefly work in the cheeses and butter, then stir in the olive oil. Taste for salt.

In a food processor
Use the same ingredients but in the following order: Process the garlic, salt, and pine nuts until fairly finely chopped, then add the basil and olive oil. When smooth, add the cheeses and butter and process just to combine.

I hope you like it.
Silvia

I love fresh basil...and homemade pesto is to die for. I don't follow a recipe, just handfuls of the indgredients, and salt and pepper to taste. You have to be careful with the garlic, since it is not cooked, a little goes a long way!

I love pesto on pasta, chicken, french bread and baked potatoes. You can throw fresh basil leaves in salads, with the greens, or blended with vinagrette.

Almost homemade spaghetti sauce:

Start the pasta water to boil.

Chop up an onion and some fresh garlic, brown in a little olive oil in a big skillet. Add a jar of Prego or whatever, a can of tomato paste and a paste can of red wine and a can of diced tomatoes, if you like it chunky. Then add a couple big handfuls of coarsley chopped fresh basil and parsley (maybe some oregano and rosemary if you have it). Simmer until the pasta is done...taste is darn close to cooking all day.

I'm growing several varieties of basil. Are there varieties that make the best tasting pesto or will any one due?

I grow several types of basil my self, but my favorite is still the Italian sweet basil. But that's just me. :o)

Try an herb roasted turkey on the grill .

Purchase one fresh never frozen unprocessed turkey . Have the meat dept . saw it in half .
In a large roasting pan layer long stalks with leaves of any fresh herbs picked from your garden or given to you by fellow GWs- dill, basil , oregano , parsley , onion tops - green or onion chunks - anything goes .

Add two cups chicken or vegetable broth .

Place turkey half right on top of the greens - skin side up .

Lightly season with salt and pepper and anything else you like .

Tightly wrap the entire pan with foil .

Place on grill with indirect heat . Cover and let cook for one hour to one and a half hours . Check every 30 minutes to see if you need to add more liquid . I have added a cup of red wine in the past and that was pretty good ! I have also tried keeping the foil tightly closed or poking holes and allowing the steam to escape . Good both ways - just different . You can remove the foil during the last 20 minutes to allow the turkey to dry out a little if you like .

No matter what ingredients or technique you use - you cannot go wrong . This will be one fabulous turkey ! I will never roast one in the oven again .

Anna
This is a simple and healthy dish. I made it last week.

Katkin
I love all basils, especially Genovese. But basil fino verde can take the heat better, I have seen it with other names too. It is the small leaf variety. That was the only one that took the heat in Phoenix.

Christine
I hope your hubby likes this one, it is very easy to make!

Silvia

Here is a link that might be useful: Whole Wheat Penne Genovese

And don't forget, if you don't use all your pesto sauce at once, freeze it in an ice cube tray. Once it's frozen, take out the cubes, put them in a ziplock bag, and keep in the freezer until you're ready to use.

This is great if you only want a little bit of pesto sauce at a time, like for individual servings. These will keep in the freezer a good 6 months!

Silvia, thanks so much for the proportions! I am a dufus about cooking and need as much direction as possible. Now I have it. Thanks! That penne genovese sounds to die for! My daughter is vegeterian, so we have a lot of bean dishes. I am always looking for something a little different.

Maggiepearl, my spaghetti can be boring. I just made it this week, but next time I may try your twist. Sounds really good. Thanks!

Mary, your turkey recipe on the grill sounds great too. Our grill finally rusted out this year, but maybe this summer we will invest in another one. Easy way to use herbs from the garden. Yum.

Gardengrl, can you freeze it even if it has cheese in it?

Anna

Silvia---I printed out the "Whole Wheat Penne Genovese" recipe. When I have enough basil, the tomatoes will be ready too. That will make it extra good. Thanks.

Christine

I had the "too much basil" problem a while back and came upon this angel hair w/tomatoes, basil&garlic recipe.The original was very light and healthy so I tweeked it.
8 servings (yea right)

Ingredients
1lb angel hair pasta
2 tlb veg oil (I used 1 tlb olive)
1 tlb minced garlic (I used jar garlic in oil)
5 cups of tomatoes diced (I used 2 cans of undrained petite diced)
1/2 tsp basil (I used like 5 leaves snipped)
3/4 cup low sodium chicken broth (ok, once I had leftover chicken gravy and used a cup of that and now I'm hooked, even if I have to make my own gravy)
5 tlb of Parmesan cheese (or 1/2 heaping cup)
salt and fresh ground pepper to taste.(I never add salt)

Instructions:

Prepare pasta and drain. Meanwhile heat oil in a large skillet over medium -high heat. Add garlic and cook for 1 min.Add tomatoes, basil, salt and pepper. Cook for 3 min. Add hot pasta to skillet;toss well. Add chicken broth/gravy and stir. Toss with cheese.

This is also awesome the next day cold.