Roasted corn on the cob with pesto and butter
5 cups fresh basil leaves, washed dried and tightly packed
1/4 cup chopped parsley (Italian if possible)
3/4 cup olive oil
1 small head of garlic or approximately 6 large cloves or to taste
1/3 cup pine nuts
1 tsp salt
1/2 cup freshly grated parmesan or pecorino cheese
Put all the ingredients in a blender or food processor and process until a smooth paste forms. If not using immediately, put into a container (preferably glass) and cover with about 3/4 inch of good olive oil. Cover tightly and store in the refrigerator or freezer until ready to use.
Serve your pesto by making a quick and elegant pasta dish that is ready in about 15-20 minutes.
Pasta with fresh tomatoes and pesto
1 lb dried pasta
2 extra large, very ripe tomatoes or an equivalent mix of smaller varieties
1 sweet pepper
1/2 of a small mild onion (vidalia, walla walla or red) or 2-3 shallots
1/2 cup pesto, plus additional as desired
salt and pepper to taste
Chopped fresh tomatoes, peppers and shallots
A few other yummy uses for your pesto:
Popcorn with pesto butter
Take equal amounts of melted butter and pesto and stir together. Drizzle over freshly prepared plain popcorn. Season with salt if desired. This is also good over a baked potato,
Roasted corn on the cob with pesto and butter (pictured at the top of the post).
Roast shucked corn on the cob directly on the grill until it is done to your liking. Sprinkle the cooked corn with smoked paprika, top with dollops of pesto and a pat of butter and season with salt and pepper to taste.
Here's to enjoying the last days of summer.
Thanks for reading!
Watermelon ripe from the garden