Basil Pesto without Pine Nuts

I’m sure some of the basil in my little container garden will find its way into Basil Chicken Curry and a host of other dishes, but my favorite use for fresh basil is basil pesto.

Basil pesto has just six ingredients, and it’s super easy to make.  Toss everything into a food processor or blender, give it a whirl, and voila!  You have a bright, flavorful, and wonderfully versatile sauce that livens up everything from pasta to seafood.

Substitute This (But Not That!)

Basil is the star of most pesto recipes, but there’s no rule that says you can’t swap it out for other greens like parsley, kale, arugula, or broccoli.  Some recipes even go red with bell peppers or sun-dried tomatoes.

Pine nuts are another ingredient that’s traditional but not mandatory.  I find that walnuts work just as well, and are much less expensive.  You could also use almonds, or try pepitas or sunflower seeds if you’re nut-free.

Don’t skip the freshly-grated Parmesan cheese, though!  It plays a key role in the flavor of great pesto.  The powdery stuff in the green can has a harsher flavor, and will give your pesto a wonky texture.

Last but not least, make sure to use good-quality extra virgin olive oil.  Good EVOO has a mellow, fruity, and slightly peppery flavor.  Poor-quality EVOO (and there’s a LOT of it out there) tastes bitter or rancid, and it will make your pesto taste lousy too.

If you’re not sure which brand of EVOO to try, I’ve been very happy with the California Olive Ranch brand, which can be found in most grocery stores.  Extra Virgin California Estate Olive Oil from Trader Joe’s is a good choice, too.  And I’m not just sayin’ that because I’m a California girl. 😉

Ways to Use Pesto (Including One You Have to Try to Believe)

A little basil pesto can add big flavor to a variety of dishes.  Pasta is an obvious choice, but it’s just the beginning.  Here are a few other ways I like to use pesto.

• Grilled sandwiches (ham + provolone + a little pesto = awesome)
• Scrambled eggs (top them with a bit of pesto and freshly-grated Parmesan cheese)
• Pizza (substitute a little pesto for the pizza sauce; it’s great with shredded chicken, mozzarella, and red bell pepper)
• French toast! (no, seriously–read on)

My family thought I was crazy the first time I smeared some pesto on my French toast.  Hey, I was in the mood for something savory, and pesto tastes great on a sandwich right?  Why not on a piece of plain French toast?

Sure enough, pesto and a little Parmesan cheese (yeah, I kinda have a thing for that stuff) became my new favorite way to top French toast.  I ate it that way so many times that my oldest son finally decided to give it a try.  And you know what?  He liked it too!

But the story doesn’t end there.

Last week, my son decided that if maple syrup was good on French toast, and pesto was too, maybe they would taste good together.  Now it was my turn to think someone at the table was crazy.

My son insisted the combination was delicious though.  Soon my curiosity got the better of me, and I hesitantly sampled this bizarre new French toast topping.

I was amazed to discover that it was really good!  If you like sweet and salty combos, I highly recommend giving this one a try.

Need a Pesto Jar?

If you want a cute little jar to store your pesto, I have one last random tip for you.  Head on over to the grocery store, and buy a 4 ounce glass jar of baby food.  I’d go with the applesauce.  Skip the peas–they’re pretty gross.

At home, eat the applesauce (or feed it to one of your kids, if they’re intrigued by the idea of eating baby food).  Wash out the jar, and you now have a container that holds exactly the amount of pesto this recipes yields.

You may think 4 ounces of basil pesto doesn’t sound like much, but trust me.  You only need a little pesto to take a sandwich, a pizza, or even French toast to a whole new level.

More Great Recipes Using Fresh Herbs:

Basil Chicken Curry

Italian Orzo Chicken Soup