When Basil is paired with Tomato in the kitchen, it instantly evokes the end of summer for me. The bounty of a kitchen sink filled with tomatoes, some sliced around a plate with some basil leaves scattered around it while you're warming up the kitchen making sauce is the perfect thing to do with a late August or early September night. The smell of them paired together instantly makes me happily hungry.
In this recipe I modified things a bit from traditional pesto. Instead of pignoli nuts (aka pine nuts) I used walnuts, and I added in extra lemon juice instead of the usual amount of olive oil. The taste was super fresh and vibrant, like a sea breeze on a summer's day.
Lemony Basil Pesto
- 2 cups well packed fresh basil leaves
- 4 garlic cloves, chopped or crushed (the blender will do the rest of the work for you)
- 1/2 cup walnuts, unsalted and raw
- 4 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- a pinch of salt
Red Lentil Hybrids with some leftovers that I had in order to fully utilize the oven's power. Once the basil was dry, it crushed easily between my fingers. It yielded about 1/2 a cup, and I've already sprinkled it on risotto and veggies, and it is amazing how fragrant and flavorful freshly dried basil is! I'd recommend doing this with any herb that you can't use up fast enough.
Lastly, I had to do something sweet with these babes:
Tomato Ginger Chutney
- 1.5 lbs cherry tomatoes, split in half
- 2 tablespoons sugar (or more if you desire)
- 3 tablespoons fresh lime juice (I imagine lemon would be great here too)
- 2 tablespoons powdered ginger
- 5 pieces crystallized ginger, sliced into small pieces
- 1 pinch salt
- 1 pinch corriander