Basil Pesto and Bruschetta

My basil plants are in full bloom and loaded with wonderful, fragrant leaves so I decided to harvest them for a few summer dishes and also to freeze some for later in the winter.

Having basil on hand in the winter is the perfect way to flavor your favorite marinara sauce or Italian soups.  

After researching a bit I discovered that the best way to avoid the dreaded "black basil leaf" is to add a bit of olive oil when chopping the basil.  This oil keeps the air from getting to the basil while it's frozen.  I also found these handy ice cube trays (with silicone bottoms) at the Target $1 section.  

So get picking and start adding this lovely herb to your favorite summertime dishes.  

Basil Pesto

4 cups of basil leaves, cleaned and packed tight

1/4 c olive oil

1/3 c pine nut or walnuts, chopped (any nut is fine)

1/4 c Parmigiano-Reggiano cheese, grated

2 garlic cloves, sauteed**

salt and pepper to taste

First place the basil leaves into the food processor bowl, then the nuts, oil, and peeled garlic.   Pulse for 5- 10 seconds about three times until you get the consistency that you prefer.  Then add the cheese and pulse just to mix it in.  Transfer to a container or use immediately.  Keeps about a week in the refrigerator or freeze.  If  you decide to freeze the pesto place a bit of olive oil at the top of the container.

**Saute the garlic cloves in their skins for 2-3 minutes on each side in a pan to cook the garlic a bit.  Then their a raw garlic bite.  

Bruschetta

1 c basil leaves, washed and patted dry

2-3 Roma tomatoes chopped

3-4 garlic cloves, sauted and minced

1/4 c olive oil

salt and pepper to taste

Either hand chop or pulse** basil and tomatoes.  Place in a bowl and mix in minced garlic, olive oil and slat and pepper and stir well.  Let sit overnight in the refrigerator so that all the flavors can combine well.  

Serve on top of toasted baguette slices or along side grilled chicken breast.  

** I chopped my basil and tomatoes in the food processor this time and the consistency was a bit more watery, but the flavor was the same.  I prefer to chop the basil and tomatoes, but if you don't have a ot of time this is a quick, easy way to make bruschetta.

Note:

Chicken Bruschetta

For a quick dinner that will look like you slaved in the kitchen for hours.  Sprinkle chicken breast with your favorite seasoning, I used garlic pepper.  Grill the chicken and place on top of a piece of buttered and sauted sourdough bread and top with bruschetta.  Served with risotto and green beans.