I had so much basil growing in my garden this summer, here is my solution to saving my long summer effort keeping it alive .
Fresh basil can be from your garden or simply plucked from a booth at your local farmer’s market.
These appetizers can be a quick fix for a any given party, or use them as a quick meal for a busy day.
The pesto can be made ahead and stored until the day of your event. Here’s a quick and easy recipe and several ideas to get you started.
Grilled Halloumi with Pesto Sandwich
Choose a great bread to use on this sandwich, I chose sourdough.
Butter both slices, add the pesto to one side, and add Halloumi cheese on top of pesto.
Add second layer and place on grill pan or frying pan until bread toasts up.
(Halloumi is found in all cheese sections of your local supermarket. Look for a grilling cheese label.)
I used Mt. Vikos brand.
Avocado-Pesto Salad Dressing
In the blender add 2 tablespoons pesto, 1/2 avocado, 1/4 cup red wine vinegar, 1/2 cup extra-virgin olive oil,
a pinch of salt and pepper., and a splash of fresh lemon juice. Blend and serve.
Deviled Eggs with Pesto
Boy, are these delicious!
Boil your eggs and cool. Remove the yolk and place in a bowl. To each egg you use add:
1 teaspoon pesto, 1 Tablespoon of Greek yogurt, a squeeze of fresh lemon juice, pinch of salt and pepper.
Mix together nicely and add to your egg white. (optional: add a little lemon zest on top)
Fresh Pesto Three Ways
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 4-5 garlic cloves
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/4 cup freshly grated Parmesan cheese
- Place all ingredients except cheese in a food processor.
- Blend until smooth.
- Place in a small bowl and stir in the cheese.
- Serve or refrigerate for up to 3 days.
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