3 Ways with Basil Pecan Pesto

Every summer I plant a half dozen or so basil plants from Spicy Globe to Thai Basil.  Each variety pairs perfectly with the summer fruits and vegetables from our garden and CSA box.  It is funny how mother nature works.   Peaches, tomatoes, zucchini, and even watermelon always make fresh basil shine.

Fortunately, my kids love fresh pesto.  I can put pesto on anything and they will eat it (guess that is better than ketchup).  Over the years, I have made many different versions of pesto, but my Basil Pecan Pesto is my favorite.  it is a great way to use an over abundance of basil and the toasted pecans add a rich flavor that I prefer over pine nuts.  Leaving out the cheese will allow you to freeze small portions to use later.  Simply thaw and stir in fresh Parmesan.

The only equipment you need is a good blender or food processor and about 10 minutes of your time.  So what do you do with fresh pesto other than toss with pasta?  Here are a few ideas that I think you will love…

 

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Burrata with Pesto:   Burrata is an Italian cheese made from fresh mozzarella and cream and is packed in water.  It is literally heaven in a plastic tub.  Many high end grocery stores carry it and Trader Joe’s has a really good one for an even better price.  Serve at room temperature with fresh pesto drizzled on top and serve along side fresh bread and sliced tomatoes for summer treat.

 

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White Bean Spread:  Puree two cans of rinsed and drained white beans with 2 tablespoons each of tahini, fresh lemon juice, olive oil and water.  Add 1 teaspoon salt and 2 teaspoons of lemon zest.  Serve with basil pesto drizzled on top (thinned with additional olive oil if needed)  and bread sticks or flat bread.

  GK-SC9-PestoTunaPasta

 

Pasta with seared tuna and summer vegetables:  Season fresh tuna with salt and pepper, sear in olive oil, and slice thin.  Toss cooked whole wheat spaghetti noodles with pesto and enough reserved pasta water to coat noodles.  Gently toss in fresh squash and zuchinni sliced into ribbons (using a carrot peeler) and assorted olives.   Top with capers and tuna to serve.

Summer and Blueberries

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      I grew up spending much of my summer, including the 4th of July, in Amelia Island, Florida.  My mom has always been an amazing cook and holidays were no exception.  Experimenting with the latest recipes from Southern Living or Gourmet Magazine, there was always something exciting to taste.  I distinctly remember her making a large, rectangle cheesecake topped with fresh blueberries and strawberries in the shape of the American Flag for one of our Independence Day celebrations.

     As an adult, cheesecake is not my favorite dessert, but I do love fruit crisps and cobbler.  Warm, ripe peaches, blackberries, and blueberries…  topped with cool vanilla ice cream; nothing says summer better.  Even if you are not the most advanced baker, summer crisps are easy, foolproof, and so delicious.  Simply use fresh, in-season fruit such as sweet Georgia blueberries, peaches, or other summer fruits.

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Blueberry and Gingersnap Crumble:  Toss blueberries (or peaches) with a squeeze of lemon and a touch of flour and sugar.  Spread in a baking dish and top with a crumbled mixture of crushed gingersnap cookies, chilled butter, and sugar.  Bake and serve warm with vanilla ice cream or frozen yogurt. Now that not the perfect ending to a summer 4th of July celebration!  Enjoy and Happy 4th!