7 hours ago
Thursday, September 1, 2011
Just in time for Labor Day, my 3 basil plants are calling for a haircut.
I guess a big batch of pesto is in order. Some for me, some for my freezer.
I used uber fresh local mozzarella packed in water, a few of the measly cherry tomatoes from my vine and drizzled the crostini with this amazing balsamic syrup that Marie told me about.
This can only be eaten in the summer, so get it while it's fresh!
End of Summer Pesto Crostini:
to make pesto:
2 cups of packed basil leaves
1 garlic clove
1/4 cup Parmigiano Reggiano cheese
1/4 cup of walnuts or pine nuts
1 tsp kosher salt
1/3 cup of good olive oil
Process all ingredients in a food processor and place in small containers for the freezer or use some now. Lasts 2 weeks in the fridge.
Toast up some baguette slices and spread with the basil pesto.
Top with a slice of fresh mozzarella cheese and throw some chopped cherry tomatoes on top.
Drizzle with some good balsamic syrup. Garnish w/ basil leaves (which I forgot to do before the photo!).