Combine all ingredients in a food processor and blend until forms a paste. Taste. Add salt, pepper or additional of listed ingredients to your palate. You can use more or less of each ingredient, that is what makes this recipe so wonderful - use what you have. I use Extra Light Tasting olive oil.
To make bruschetta- Spread on thinly sliced baguette, top with diced (small) Roma tomatoes and top with Mozzarella or an Italian blend cheese. Bake in oven or toaster oven (on an olive oil sprayed cookie sheet) until the cheese is melted, and browned if so desired. Either 350 for about 10 minutes baked or broiled for about 5 minutes but WATCH if you are broiling.
Pesto can also be added to hot pasta or spread on the bread when you make a grilled cheese. Google what you can do with fresh pesto.
You can use other things such as roasted bell peppers or another veggie to sub for the tomatoes. Even meats are good such as a thinly sliced, rare cooked tenderloin or thick sliced bacon. Experiment!
Last, you can purchase or make a balsamic reduction, this is a thick balsamic sauce and is most excellent on any type of bruschetta you make. You will need to research making a reduction but IMO store purchased is just fine.
Use a ice cube tray, spray with non-stick olive oil, to freeze in cubes and then pop out and store in a zip lock in the freezer until needed. ALSO - you can put anything you want on these - cheeses, meats or whatever - play with it and have fun.
Originally Submitted
8/27/2017
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