I just made this one, but added half a lemon (juice only) and a small pinch of chili powder and also: at least double the fresh garlic. As always, I almost burnt the pecans. SHEESH. Doesn't matter what I do, I over cook them. (I did 315F for just a few minutes and they almost went way too far beyond the hoped for 'lightly browned.' Didn't seem to matter. The stuff tastes pretty good. I added a bit more salt, too.)
Now, what to do with it? WHAT DO *YOU* DO WITH IT?
I put in covered ice cube tray and will freeze. In meantime, husband is putting some on our last of the season tomato sandwiches.
Anybody else rushing to get their cilantro or basil or ? Prepping before it goes to seed or to winter? Have any recipes you care to share? Or memories of some from the past that was great on something? We are mostly vegetarian so...looks like on pasta,or maybe dropped into soup...or spread on roasted veggies.
My husband likes his pizza with pesto instead of tomato sauce. Me, I am a tomato sauce gal all the way. I do make a nice pesto toast to go with Italian dishes with a mix of pesto, light mayo., Parmesan and Asiago, garlic, and pepper on toasted French or Italian bread; then broiled. Good on fish baked with tomato. Add to a salad dressing. Roll into filling of a bread/pinwheel/stromboli/calzone type baked good. Add to soup or stew.
I always end up harvesting our cilantro early in the season. By me, it usually bolts by mid July. I make a cilantro pesto with jalapeno, lime juice, walnuts, and garlic that gets frozen in cubes. I have a big batch of that in my freezer now. I did not do basil pesto this year as I still have so much from last year and my basil is slowly dying back now so it is too late anyway.
Karen...genius! I make cilantro pesto all the time (when cilantro is on sale for 39cents/bunch, who can resist!) but never thought to add the jalapeno. GENIUS! Maybe I'll add the pickled stuff to the frozen I have.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'