Try making your own fresh, pungent pesto

You all know what pesto is. It's the result of mixing fresh basil, pine nuts, garlic and olive oil together in a food processor and working it to some sort of paste. Basil is the dominant ingredient, but the others are all crucial to the balance of the overall taste.

While I was introduced to making fresh pesto back in chef school, it was still a bit of a novel food at the time, having gained enough traction to become a mainstream food shortly thereafter. One source claims it was first seen in the U.S. during World War II, but actually dates back to Roman times in some form.

This is one of those recipes where it helps to have a local source of fresh basil, like your own plant. You could find some at the farmers market from time to time, but you'll need far more than what the megamarts sell in the tiny clamshell containers. Fortunately it does freeze well, so you could use up a fresh supply of basil in the summer and enjoy the flavor year-round.

I was first introduced to pine nuts at the same school. Having grown up in the Basin when I did, I don't recall ever seeing them, not that my mom would have ever bought them. At school we were able to get them by the pound from a local source. I didn't care for the raw ones as much as I did the toasted version. To do that we would place a frying pan over medium heat and place in a reasonable amount of pine nuts. No oil was needed. Every few moments we would toss or stir the nuts in the pan until they started to lightly brown. The heady aroma intensified during this time as well. I didn't quite understand the draw of toasted pine nuts at first as I saw other students sneaking a few from the pan.

I wouldn't have a problem using a pre-minced garlic in this. Just know the flavor will be less pungent and won't be properly remedied by just adding a bit more. But it's not a deal-breaker either.

I'd use a freshly purchased olive oil. Knowing that a lot of them at the local megamart might not be as fresh as the manufacturers would lead you to believe, I'd stick with a domestic brand, like California Olive Ranch oils.

Pesto can be eaten fresh or used as an ingredient in another dish. If fresh, it goes well with crackers, corn chips, a baguette. In fact, after taking the above photo, the pesto was quickly devoured as dinner.

BASIL PESTO

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts, toasted lightly
• 1 cup sun-dried tomatoes (optional)
• 2/3 cup extra virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 teaspoon lemon juice

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese and lemon juice. Refrigerate overnight for best flavor.

PESTO SCALLOPS

• 1 pound scallops, tendon removed from each
• 1 cup pesto

In a large bowl, toss together the scallops and pesto. Cover bowl and refrigerate for at least 90 minutes and up to 4 hours. Heat a frying pan on medium-high heat. Remove scallops from pesto and place in the pan, being careful not to crowd them. You may have to cook in batches. Cook until the center just cook through, then turn over and cook equally. Serve right away.

CHICKEN TOMATO BASIL SALAD

• 1 pound spiral noodles
• 4 tablespoons salt
• 1 cup pesto
• 1 can cooked chicken
• 8 ounces sharp cheddar cheese, shredded
• 1/4 cup mayonnaise

Fill a large pot half full with water and add salt. Heat to boiling and cook noodles until done. Drain noodles and run cold water over them to chill them. Place into a large bowl. Add pesto, cheese, chicken, and mayonnaise. Stir well. Adjust seasonings and refrigerate overnight.

CHICKEN BREASTS WITH PESTO

• 3 whole chicken breasts
• 1 1/2 cups pesto
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 1/3 cup flour

Split breasts and pound flat until 1/4 inch thick. Cover and chill. Spoon pesto equally onto each chicken piece. Roll and secure. In frying pan melt butter in olive oil over medium-high heat. Dip chicken roll in flour and add to pan and cook until brown on all sides and meat is opaque in center. Serve with additional pesto.