I posted my Cilantro Pesto that my friend, Caleb had taught me just over a year ago and I've always been interested in doing a Basil Pesto. So when my friend, Aimee, brought me some basil and rosemary from her Mom's garden, I knew exactly what I was going to make!
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| A few basic ingredients turns into a delicious meal! |
1 Cup Packed Basil
1 Stalk Rosemary
3 Cloves Garlic
1/3 Cup Olive Oil
1/4 Cup Rice Wine Vinegar
4 Dashes Tobasco
1 Tsp Honey
1/2 Tsp Ginger
1/2 Cup Cheese
Salt & Pepper
I began by pulling the leaves off the basil stems and packed them into a cup then I took one long stem of rosemary pulling off just the leaves and put both herbs into the blender. I added my Garlic, Olive Oil, Rice Wine Vinegar, Tobasco, Honey, Ginger, Salt & Pepper and started to blend my ingredients. Then I added in a mixture of Parmesan, Romano, & Asiago Cheese, tasting along the way and finding that half a cup was just right. Blend until smooth; this was so fragrant and smelled beautiful. I used half for my Dinner that night and put the rest into my fridge for another night. Then I just warmed it in a pan and tossed in my pasta once that was cooked.
After trying this I know that I'm just a Cilantro Pesto fan. I love Cilantro so much and it really gives the pesto a wonderful flavor. I do love the kick of the Tobasco and the Rosemary was a nice addition as well but just doesn't compare to the Cilantro option. Basil Pesto is the classic way and I like my updated additions. I also found it tasted great on it's own and cold, and would pair nicely with cheese and crackers!
Here's the Cilantro Pesto Recipe :)
1 Stalk Rosemary
3 Cloves Garlic
1/3 Cup Olive Oil
1/4 Cup Rice Wine Vinegar
4 Dashes Tobasco
1 Tsp Honey
1/2 Tsp Ginger
1/2 Cup Cheese
Salt & Pepper
I began by pulling the leaves off the basil stems and packed them into a cup then I took one long stem of rosemary pulling off just the leaves and put both herbs into the blender. I added my Garlic, Olive Oil, Rice Wine Vinegar, Tobasco, Honey, Ginger, Salt & Pepper and started to blend my ingredients. Then I added in a mixture of Parmesan, Romano, & Asiago Cheese, tasting along the way and finding that half a cup was just right. Blend until smooth; this was so fragrant and smelled beautiful. I used half for my Dinner that night and put the rest into my fridge for another night. Then I just warmed it in a pan and tossed in my pasta once that was cooked.
After trying this I know that I'm just a Cilantro Pesto fan. I love Cilantro so much and it really gives the pesto a wonderful flavor. I do love the kick of the Tobasco and the Rosemary was a nice addition as well but just doesn't compare to the Cilantro option. Basil Pesto is the classic way and I like my updated additions. I also found it tasted great on it's own and cold, and would pair nicely with cheese and crackers!
Here's the Cilantro Pesto Recipe :)
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