Bluedot Living will regularly run recipes and tips from Pascale Beale, the popular Santa Barbara-based chef, teacher, and cookbook author. Here, she shares her recipe for Basil Shallot Pesto, which is a great way to use herbs from your home garden.
Also see her recipe for Pistachio Herb Pesto.
In the words of the late famed, French-born LA and DC chef Michel Richard, Pascale Beale’s food “reflects the essence of the seasons and she champions use of the freshest possible organic ingredients.” Beale talks a lot about the joy of eating with others and the importance of planning meals with friends and family. See her conversation with Bluedot contributing editor Catherine Walthers here.
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RECIPE: Basil Shallot Pesto
- Yield: Serves 8
Ingredients
- 3 large handfuls (about 3 cups) basil leaves – using different varieties of basil if possible
- 1 shallot – peeled and halved
- 1/2 cup pine nuts
- Zest and juice from 1 lemon
- 7–8 grinds black pepper
- Pinch of sea salt
- Olive oil
Instructions
In a food processor fitted with a metal blade, chop the basil, shallot, pine nuts with the juice and zest of 1 lemon using short pulses. You may need to stop the machine and scrape down the sides to make sure everything is incorporated. Then, with the machine running, pour in the olive oil and process until the pesto is smooth. You will need at least 1/2 to 2/3 cup of olive oil to get the right consistency.
Notes
Use in pasta dishes, as part of a vinaigrette, on roasted vegetables or in sandwiches and wraps.
