To paraphrase Paul Simon, I met my old friend, Alfred, the other night, we talked about some old times, and drank some wine. Still crazy after all these years…
One of the old times Alfred and I laughed about was the first time we made pesto. We were such newbies we didn’t know the difference between a clove of garlic or a head of garlic. So we decided err on the side of the garlic taste and made pesto with a whole head of garlic. What a horrible taste that was.
Well, I have gotten a lot better at making pesto and I wanted to share with you my recipe for a quick appetizer which would make a colorful addition to a Memorial Day barbecue.
- a container of flavor bombs cherry tomatoes
- small container of homemade pesto (recipe to follow)
- very small, unseasoned mozzarella balls
- basalmic glaze and fresh basil for finishing
- slice a small piece off the top and bottom of the tomatoes
- using a small spoon core the tomatoes leaving the bottom intact
- fill the tomatoes with pesto
- cut the mozzarella ball in half and top each tomato with 1/2 piece mozzarella
- drizzle basalmic glaze and put a chiffonade of fresh basil on top
Easy, peasy right?
½ cup pine nuts
3oz. Parmesan, grated (about ¾ cup)
6 cups basil leaves (about 3 bunches)
1/4 to 1/2 cup extra-virgin olive oil
In a food processor finely chop basil
Next add pine nuts and chop to combine
Add parmesan cheese to the mixture
Slowly drizzle EVOO until mixture forms a paste
Special Note: I do not use garlic anymore in my pesto and I use very little oil. I prefer to add oil or butter to the food and then add the pesto. I use a dollop of pesto when I am making marinara sauce. Pesto freezes beautifully. I put it in small jars as you see in the photo above.
I hope you enjoy this recipe. I am taking next week off but will be back with lots of great stories and recipes the following week.
Talk soon, ❤️💕 Bernadette