Fresh Basil Pesto
It is summertime and huge basil plants are beginning to grace gardens everywhere. This means it is time for another of my favorites – fresh basil pesto! We return to the magical floating city of Dalaran for this flavorful summer condiment. Pesto is often served over pasta, but there is no need to limit this goodness.
Most visitors to Dalaran head straight to either The Filthy Animal Inn or the Hero’s Welcome Inn, but seasoned travelers know the Legerdemain Lounge has the best in-season food and drink specialties. They are located just across from the guild hall for gardeners and herbalists (easy basil access!), and have regular gnomish customers who set them up with newfangled contraptions (like food processors). We see the daily specials written on a clapboard out front and we are in luck! Today’s feature is a chicken basil pesto sandwich with melted mozzarella, balsamic reduction, mayo, and roasted red peppers on freshly made rustic bread.
We consider the overstuffed couches and arm chairs, but ultimately decide on a regular table with dining chairs for this visit. Bookcases line several walls – keep a close eye on those, as rare books show up sometimes! The Lounge always has something interesting to read, people to watch, gossip to overhear, and of course friendly waitstaff. We have reserved rooms upstairs for a while to be a home base during our trip. Later of course we will stop by and see Aimee for her famous Carrot Cupcakes.
Pesto is traditionally made with basil and pine nuts, but you can be as creative as you like. I always use basil and change the nuts depending on what I have handy – I’ve tried pine nuts, walnuts, almonds, pecans, and hazelnuts. The hazelnuts are my personal favorite. It’s so easy to make, you will want to put it on everything! If you find yourself with an over-abundance of basil, make several batches of pesto and freeze it in ice cube trays or other smallish containers then store it in ziplock baggies in the freezer to extend the taste of summer (and of Dalaran) for several more months.
Bonus recipe: the bread in this photo is Tuatha’an No-Knead Bread.
Fresh Basil Pesto
Special Equipment
- Food processor
Ingredients
- 2 cups packed fresh basil leaves (about 4 oz)
- ⅓ cup TOASTED nuts (pine nuts, hazelnuts, almonds, etc.)
- 1 large garlic clove peeled and chopped (medium chunks, don't worry about getting it tiny)
- ½ cup avocado oil or olive oil
- ⅓ cup grated Parmesan or similar cheese plus extra for garnish
- Salt to taste (a couple of pinches is about right)
- 1 lb pasta, COOKED (for serving, optional, if you aren't doing sandwiches)
Instructions
- Wash the basil leaves very well. Remove any big stems.
- Put basil, nuts, and garlic in food processor.
- Turn on the food processor and with it running, add half the oil in a slow steady stream.
- Turn off the processor and push down the edges with a rubber spatula.
- Turn the processor back on, and slowly stream in the rest of the oil. Process until the mixture is finely chopped and well blended.
- Transfer the sauce to a bowl and gently stir in the Parmesan. Add salt to taste.
Notes
Basil stems are great in the freezer stock bag or can be composted.
