The first creation, lemony lemon basil pesto, was pretty simple: Using my favorite pesto recipe (the Williams Sonoma recipe in their muffin cookbook), use all the lemon basil. Supplement with enough Italian basil to make 1 cup. Add a splash of lemon juice. Other than that, follow the recipe.
Using up the lime basil called for something with a little more of a southwest inspiration. Alas, I didn't have any cilantro. But then, Sis-in-lalala will be visiting soon, and she loathes cilantro. So, for now, we stick with flat leaf parsley. Plus some Mexican oregano, since I have enough to feed a small nation. But, next time, I will use cilantro and oregano.
Next, the nut. Almonds immediately came to mind. While I was rummaging for almonds, I thought about using pepitas. Next time maybe. Or maybe next time, sunflower seeds. But, for now, almonds.
Oil: Either olive or sunflower. I used both.
Other seasonings: chipotle powder, ancho chile powder, smoked paprika, cumin.
Ready, set, Pesto:
1/2 cup raw almonds (or pepitas, or sunflower seeds, or combo)
4 cloves garlic
6 Tbsp unrefined sunflower oil or extra virgin olive oil
1/4 cup flat leaf parsley, loosely packed
1/4 cup fresh Mexican oregano, loosely packed
1 cup lime basil leaves (can use part Italian)
1/4 tsp chipotle powder
1/4 - 1/2 tsp ancho chile powder and/or smoked paprika
1/4 tsp cumin
salt to taste
3-4 Tbsp grated pecorino romano cheese
- Pulse almonds and garlic together in a small food processor until finely minced, but not quite ground.
- Add parsley, basil, and oil. Pulse until well-incorporated, stirring periodically. If it seems a bit dry, add more oil.
- Pulse in the rest of the seasonings. Stir, taste, and adjust.
- Stir in the pecorino romano, adding more oil if needed.
|Top with a little extra oil to keep the basil from turning brown.|