This year, we had a remarkable crop of basil. Our twelve small stalks yielded over ten packed cups of lettuce leaf basil. So much basil leads to a certain fate in a food enthusiast's kitchen: pesto.
In combination with goat cheese, basil is a delicious aromatic, tart spread. After a number of variations, we decided the goat chevre needed toning down with a little Parmesan.
This simple, creamy, slightly tart and earthy pesto is great for crostini, pasta, or as a garnish for a favorite soup recipe.
Creamy Basil and Chevre Pesto
makes 16 portions
1/4 cup Chevre goat cheese
1/4 cup olive oil
1/2 cup Parmesan
2 cups densely packed basil leaves
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1. Wash the basil leaves and pat dry with a clean kitchen towel.
2. In a food processor bowl, add the Chevre, olive oil, and Parmesan cheese. Pulse until a smooth paste forms.
3. Add the basil leaves, and pulse until the mixture is a uniform green.
4. Serve with pasta, over soup, or on toast.