Is the frost about to nip all your basil plants? Need a new idea for how to use about all that fresh basil you suddenly need to use up? Try making some pestortillas!
Step 1: Ingredients
- 2 cups tightly packed basil leaves
- 1/2 cup water
- 1 teaspoon olive oil
- 2 cloves garlic
(Optional additions: a tablespoon or two of Parmesan cheese and pine nuts)
- 2 1/2 cups white flour
- 1 teaspoons salt
- 1 1/2 teaspoons baking powder
- 2 tablespoons shortening
Step 2: Mix the Dry Ingredients
First mix the dry ingredients: flour, salt, and baking powder.
Then use a pastry cutter to cut the shortening into the flour mix.
Step 3: Blend the Wet Ingredients
Pour all the wet ingredients (water, olive oil, garlic, and basil) into your blender and liquefy them on the highest speed. (If you wish to use some Parmesan cheese and pine nuts blend them in too.) You will probably have to stop the blender several times and push the basil leaves down toward the bottom with a long spoon or spatula. Do not attempt to push the leaves down with the blender running!
Step 4: Mix the Wet and Dry Ingredients
Add the pesto to the mixed dry ingredients.
Stir with a spoon to combine then knead a little until smooth.
Divide the dough into 8 balls.
Flatten the balls and let them set under a cloth for 20 minutes.
Step 5: Roll and Bake
Preheat a heavy weight skillet or electric hot plate to medium-hot temperature.
Roll out one tortilla into about an eight inch circle.
Toss the tortilla onto the hot (dry) skillet and bake each side for 60 seconds.
While one tortilla is baking, roll out the next one.
As each tortilla finishes baking, stack them inside a moist cloth to soften.
Step 6: Fill and Eat
Now load your pestortilla up with your favorite fillings and enjoy!
Note that the pesto flavor is somewhat subtle so if you really want to feature it you may wish to choose mild fillings. Also, as you can see in the picture, a bit of red and yellow food like tomatoes or sweet peppers contrasts nicely with the color of the tortilla and helps to liven up the presentation.