Head Case Pesto
Photo by: Matthew Meade
This one is named for the head of garlic used in the pesto.
ingredients: Add all to shopping list
1 small head garlic (about 8 cloves), peeled
1⁄2 cup extra-virgin olive oil, plus 2 tablespoons for frying
1 cup packed fresh basil leaves
1 teaspoon kosher salt
1⁄8 teaspoon ground black pepper
2 tablespoons balsamic vinegar
1⁄2 cup grated Parmesan cheese
Pinch red pepper flakes
1⁄2 cup extra-virgin olive oil, plus 2 tablespoons for frying
1 cup packed fresh basil leaves
1 teaspoon kosher salt
1⁄8 teaspoon ground black pepper
2 tablespoons balsamic vinegar
1⁄2 cup grated Parmesan cheese
Pinch red pepper flakes
directions:
In a food processor, combine the garlic, 1⁄2 cup of olive oil, basil, salt, black pepper, vinegar, Parmesan, and red pepper flakes. Pulse until chunky smooth. Cover pesto and refrigerate until ready to serve.
Cook's Note: If you have the time and own a mortar and pestle, use it instead of the food -processor to make the pesto. The flavor is better, and bashing garlic is oddly therapeutic.
This and other great recipes can be found in J.M. Hirsch's book, High Flavor, Low Labor, available for purchase on amazon.com.
Try this on Hirsch's delicious Pesto Chicken, ready in just 20 minutes.
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