Real Food - Summer 2019

Basil and Pistachio Pesto with Heritage

Tomatoes and Baby Mozzarella
MAKES 4 SERVINGS

With its spicy fragrance and sweet flavor that ranges from sublime lemon and nutmeg to
bold licorice, cinnamon and allspice, tender basil could be the poster child for fresh summer
dishes. Look for bright, shiny leaves that are dry and whole. See our storage tips on page 39.
Eating basil helps digestion by reducing gas and stomach cramps, but you can benefit
from the herb other ways, too. Try adding a few drops of basil essential oil to bathwater to
help ease nervous exhaustion, mental fatigue or uneasiness.

For the Pesto (Makes 1 cup)
3 large cloves garlic
½ cup shelled pistachio nuts
2 cups lightly packed fresh basil leaves
¾ cup freshly grated Parmesan cheese
¾ cup olive oil
½ teaspoon sea salt, or to taste

MORE WITH BASIL

— Add chopped basil to egg or chicken salad or other

sandwich fillings.

— Tear basil into bite-sized pieces and add to green

summer salads.

— Float a whole basil leaf on cold gazpacho soup or

tuck one into a lunch wrap.

— Lightly oil chicken pieces or fish fillets and cover

with whole basil leaves before roasting.

— Add a ½ cup of fresh, chopped basil to homemade

or canned tomato sauce for authentic Italian flavor.

— Add a 1/4 cup of fresh, finely chopped basil to

homemade or store-bought salad dressings.

1. For the pesto, chop garlic in the bowl of a food processor. Add
   nuts and process for 30 seconds. Add basil and cheese to the bowl
   and process 10 seconds. With the motor running, slowly pour in
   the oil through the opening in the lid. Stop and scrape the bowl
   before adding all of the oil. Sprinkle salt over and continue adding
   oil just until reaching the desired consistency of the pesto. The
   more oil you add, the thinner the pesto will be.


2. For the tomatoes, spread 2 tablespoons pesto over tomato
   slices and top each with a slice of cheese. Arrange on a serving
   platter and drizzle with oil and vinegar.
   Cook’s Note: If you have a high-speed blender, you can use it to
   make pesto; however, you may need to stop and scrape the sides
   of the jug and clear the underside of the blades often.

2 ripe heritage tomatoes, cored and

each cut into 4 slices

8 ounces fresh mozzarella cheese,

cut into 8 slices

extra virgin olive oil

balsamic vinegar

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