I have two thriving basil plants that needed a trim. Figured it would be a good time to make homemade pesto.
There was also a pork tenderloin sitting in the fridge from last week that I never got around to smoking...so let’s combine the two.
Here’s what I trimmed off
Once the leaves were trimmed off, I had 3 cups.
Here’s how I made the pesto recipe:
3 cups packed fresh basil leaves
3 cloves of garlic
1/2 cup freshly grated parmesan cheese
1/2 cup extra virgin olive oil
1tsp. Salt
1tsp. Black pepper
1/4 cup chopped pecans* optional
Lemon juice
*Traditionally pesto is made with Pine nuts, which are expensive. Didn’t have them...didn’t need them. You could also substitute chopped walnuts or pecans. I had every intention of making this without nuts, but I found pecans in the cabinet so I just used those.
Add basil, garlic, cheese, nuts, salt and pepper to a food processor/blender
Pulse until coarsely chopped
Next, pour in olive oil while blending and blend until smooth and emulsified. Squeeze in fresh lemon juice to taste. I used 1/2 a lemon to brighten up the pesto.
For the pork tenderloin, I just marinated in store-brand Italian dressing and then grilled them up alongside some fresh zucchini. I pulled the pork tenderloin off the grill at 140F.
The zucchini was sprayed with olive oil and then salt and pepper, once the zucchini were off the grill, I grated fresh parmesan on them.
Here’s the money shot, we also had a side of couscous.
The next night for dinner, I was flying solo so I used the leftover pesto with some angel hair pasta. Pesto doesn’t do so well cooked, so it’s best to mix it in after you cook your pasta. Add a little pasta water to help adhere the pesto to the thin angel hair.
Pesto also freezes well. If not using within a day, you could freeze in ice cube trays and then add cubes and thaw into cooked pasta for a quick weekday meal.
Thanks for looking,
Xray
There was also a pork tenderloin sitting in the fridge from last week that I never got around to smoking...so let’s combine the two.
Here’s what I trimmed off
Once the leaves were trimmed off, I had 3 cups.
Here’s how I made the pesto recipe:
3 cups packed fresh basil leaves
3 cloves of garlic
1/2 cup freshly grated parmesan cheese
1/2 cup extra virgin olive oil
1tsp. Salt
1tsp. Black pepper
1/4 cup chopped pecans* optional
Lemon juice
*Traditionally pesto is made with Pine nuts, which are expensive. Didn’t have them...didn’t need them. You could also substitute chopped walnuts or pecans. I had every intention of making this without nuts, but I found pecans in the cabinet so I just used those.
Add basil, garlic, cheese, nuts, salt and pepper to a food processor/blender
Pulse until coarsely chopped
Next, pour in olive oil while blending and blend until smooth and emulsified. Squeeze in fresh lemon juice to taste. I used 1/2 a lemon to brighten up the pesto.
For the pork tenderloin, I just marinated in store-brand Italian dressing and then grilled them up alongside some fresh zucchini. I pulled the pork tenderloin off the grill at 140F.
The zucchini was sprayed with olive oil and then salt and pepper, once the zucchini were off the grill, I grated fresh parmesan on them.
Here’s the money shot, we also had a side of couscous.
The next night for dinner, I was flying solo so I used the leftover pesto with some angel hair pasta. Pesto doesn’t do so well cooked, so it’s best to mix it in after you cook your pasta. Add a little pasta water to help adhere the pesto to the thin angel hair.
Pesto also freezes well. If not using within a day, you could freeze in ice cube trays and then add cubes and thaw into cooked pasta for a quick weekday meal.
Thanks for looking,
Xray
