Pesto for Days…(literally)

Name: Leslie's Basic Pesto
Yield: 12 (1 1/4-inch square) ice cubes or 2 1/4 cups
Ingredients: 6 “fists full” of basil leaves (about 6 cups); 3 cloves garlic; 1 cup freshly grated Parmesan cheese; ½ cup pine nuts, toasted; 1 teaspoon coarsely ground black pepper; ½ teaspoon kosher salt; ½ cup olive oil

On July 20, 2018January 2, 2019 By Leslie Byars RegisterIn Ask Leslie, breads & pastas, mains, The Parties, The Recipes

I am obsessed with basil. Every year I plant way too much. I want to make sure I have enough to make a batch of pesto on any given day of the summer. In fact, I have plenty to share with my friends too. I leave my kitchen scissors on my back porch steps and give them “cutting rights.” I never tire of it. I love it on pizza, in pasta, with tomatoes—basically on everything!

The best time to cut basil is early in the morning, before or at sunrise. It is less likely to wilt and will keep for several days in water.

When it’s growing faster than I can use it, like it is this summer, I make a big batch of pesto and freeze it in ice cube trays for another day. It’s an easy way to have a homemade sauce when you are short on time.

So let’s get started!

Place these simple ingredients into a medium-size mortar. With a pestle begin to gently massage the basil …**JUST KIDDING**!!! It does make a pretty picture though, doesn’t it?

What you will really need is a food processor, so get it out now. For this recipe I use a standard-size food processor. When I’m making a quick batch to eat right away, I cut the recipe in half, or sometimes thirds, and use my “mini-chopper” food processor. It makes for a quick and easy cleanup.

Are you happy now? It doesn’t get much easier than this.

Leslie’s Basic Pesto

Makes 12 (1 1/4-inch) square ice cubes or 2 ¼ cups

6 “fists full” of basil leaves (about 6 cups)

3 cloves garlic

1 cup freshly grated Parmesan cheese

½ cup pine nuts, toasted

1 teaspoon coarsely ground black pepper

½ teaspoon kosher salt

½ cup olive oil

Place all ingredients in the bowl and pulse several times until thoroughly combined and finely chopped, scraping the sides down of the bowl if needed.

Any ice cube tray will work, but this unique rubber ice tray is from Target, $9.99, target.com

With a small spoon, fill pesto into ice cube tray. Cover tightly with plastic wrap and place into a freezer ziplock bag. Store in freezer until ready to use.

Note: Once the pesto is frozen, you can remove the cubes from the tray and keep them in the freezer bag. This will free up the tray to make more!

Learn from Leslie: For a quick pasta dish, simply remove a pesto cube (1 per serving of pasta) from the freezer. It will thaw in a few minutes, but if you are in a hurry, microwave for 20 seconds or until it is thawed. Drop into hot pasta and toss. Delicious and easy!

Leslie Byars Register

Yields 12 (1 1/4-inch square) ice cubes or 2 1/4 cups

Leslie's Basic Pesto

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Ingredients

6 “fists full” of basil leaves (about 6 cups)
3 cloves garlic
1 cup freshly grated Parmesan cheese
½ cup pine nuts, toasted
1 teaspoon coarsely ground black pepper
½ teaspoon kosher salt
½ cup olive oil

Instructions

Place all ingredients in the bowl and pulse several times until thoroughly combined and finely chopped, scraping the sides down of the bowl if needed.
With a small spoon, fill pesto into ice cube tray. Cover tightly with plastic wrap and place into a freezer ziplock bag. Store in freezer until ready to use.

https://dearpartydiary.com/pesto-for-days-literally/

Here’s a weeknight, company-worthy dish to make with some of your homemade pesto. You will only need 1/2 cup to make Chicken and Spinach Pesto Pinwheels. See recipe below.

Chicken and Spinach Pesto Pinwheels

Serves 4

4 boneless, skinless chicken breasts

Wax paper

½ cup Leslie’s Basic Pesto

1 cup fresh spinach, chopped

2 eggs, lightly beaten

1 ½ to 2 cups Panko breadcrumbs

Kitchen twine

Parchment paper

Preheat oven to 375 degrees.

Place chicken breasts between 2 sheets of wax paper. With a meat pounder, flatten chicken breasts to ½-inch thickness.

Spread 2 tablespoons of pesto evenly on each chicken breast and top with spinach, dividing it evenly.

Toothpicks may be substituted for the twine, but I think the twine makes them hold their shape perfectly.

Beginning at one end of the chicken breasts, roll tightly, and secure with two pieces of kitchen twine.

Dip into eggs, then Panko, and place on a parchment lined baking sheet. Bake for 30 to 35 minutes or until thoroughly cooked. Broil for 1 to 2 minutes until golden brown. Slice into 4 to 5 slices, removing the kitchen twine before serving.

Pictured here with angel hair pasta and **Nanny’s Red Sauce** from *Liquid Gold* post.

I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com

Butter Bean and Tomato “Crostini”

On July 5, 2018January 2, 2019 By Leslie Byars RegisterIn Buy the Book, salads, sides, The Parties, The Recipes4 Comments

This is what summer is all about.

The freshest ingredients all rolled into one yummy bite, or two. I’ve had several requests for this recipe I posted on my Instagram (@lesliespartydiaries), so I thought I would share it with everyone in a quick “bonus” post.

This July 4^this the holiday that keeps on giving! Due to the fourth falling on a Wednesday this year, people are celebrating all week long. If you’re headed to the lake, beach, mountains, or just sitting tight, this recipe makes a great, summery side to go with any main course. It’s pretty enough for company too.

Happy Fourth! Here we go again…

Butter Bean and Tomato “Crostini”

Makes approx. 24

1 (32-ounce) carton chicken broth, unsalted or low sodium

3 cups fresh butter beans

1 teaspoon olive oil

1 medium red onion, cut into ½-inch slices

4 ears corn, kernels removed

1 red bell pepper, chopped

½ cup mayonnaise

3 tablespoons fresh basil, chopped, plus extra for garnish

1 tablespoon white wine vinegar

2 garlic cloves, minced

1 ½ teaspoon salt

1 teaspoon Worcestershire sauce

1 teaspoon freshly ground pepper

Vine ripe tomatoes, cut into ½-inch

In a medium saucepan bring chicken broth to a boil; add butter beans, and simmer 25 to 30 minutes or until tender. Drain and allow to cool.

In a cast-iron skillet, heat olive oil to medium-high heat. Place onion slices in hot skillet. Cook for 5 to 10 minutes, turning once until both sides are charred and onion has softened. Remove from skillet, and set aside.

In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.

In a small bowl, place mayonnaise and next 6 ingredients; combine well.

On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing. Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.

Leslie Byars Register

Yields 24 Servings

Butter Bean and Tomato “Crostini”

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Ingredients

1 (32-ounce) carton chicken broth, unsalted or low sodium
3 cups fresh butter beans
1 teaspoon olive oil
1 medium red onion, cut into ½-inch slices
4 ears corn, kernels removed
1 red bell pepper, chopped
½ cup mayonnaise
3 tablespoons fresh basil, chopped, plus extra for garnish
1 tablespoon white wine vinegar
2 garlic cloves, minced
1 ½ teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground pepper
Vine ripe tomatoes, cut into ½-inch

Instructions

In a medium saucepan bring chicken broth to a boil; add butter beans, and simmer 25 to 30 minutes or until tender. Drain and allow to cool.
In a cast-iron skillet, heat olive oil to medium-high heat. Place onion slices in hot skillet. Cook for 5 to 10 minutes, turning once until both sides are charred and onion has softened. Remove from skillet, and set aside.
In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.
In a small bowl, place mayonnaise and next 6 ingredients; combine well.
On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing.
Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.

https://dearpartydiary.com/butter-bean-and-tomato-crostini/

And don’t forget to pick up a July/August copy of Birmingham Home and Garden magazine for more “Fresh from the Garden” recipes in my column, or go to birminghamhomeandgarden.com

Do you like gauchos—I mean gazpacho?

On July 2, 2018January 10, 2019 By Leslie Byars RegisterIn appetizers, Ask Leslie, Buy the Book, soups, The Parties, The Recipes8 Comments

CONFESSION: This is the first gazpacho recipe I’ve truly ever liked!

Cold soup is not my first choice when I see it on a menu at a restaurant, but I promise, this one is different. I’m not sure if it’s the saturated party pumpernickel bread, the saltiness of the olives and creamy avocados, the crunch of the celery, cucumber, and green pepper, or the three different vinegars, but this recipe is delicious. It’s like a fancy bloody Mary in a bowl, minus the vodka. (Hmmm…something to consider.)

My mother-in-law, Beverly Register, passed this recipe on to me from her friend Sarah Ellen Archie, from New Bern, North Carolina. I’m not sure where Sarah Ellen got the recipe, but it’s definitely worth sharing with anyone you know.

“The best recipes are ones that are worthy of crossing state lines.”

With the heat index at 100 degrees, I can’t think of a better week to post this tried-and-true summer delicacy.

Bev’s Gazpacho

Makes 3 ½ quarts

½ (16-ounce) loaf party pumpernickel bread (diced)

1/3 cup olive oil

¼ cup red wine vinegar

¼ cup tarragon vinegar

¼ cup apple cider vinegar

Dice 1 cup each:

Green onions

Green pepper

Cucumber

Celery

Cherry tomatoes

Green olives

64 ounces tomato juice, such as V8

Parsley, basil, and garlic to taste, chopped into small pieces, extra for garnish

Avocado (right before serving)

Olive oil

In a large (LARGE) bowl, combine all but the last two ingredients. Cover and chill for several hours or overnight. Add diced avocado and drizzle with olive oil right before serving. Garnish with fresh basil leaves.

Leslie Byars Register

Yields 3 1/2 quarts

Bev's Gazpacho

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Ingredients

½ (16-ounce) loaf party pumpernickel bread (diced)
1/3 cup olive oil
¼ cup red wine vinegar
¼ cup tarragon vinegar
¼ cup apple cider vinegar
1 cup diced green onions
1 cup diced green pepper
1 cup diced cucumber
1 cup diced celery
1 cup diced cherry tomatoes
1 cup diced green olives
64 ounces tomato juice, such as V8
Parsley, basil, and garlic to taste, chopped into small pieces, extra for garnish
Avocado (right before serving)
Olive oil

Instructions

In a LARGE bowl, combine all but the last two ingredients.
Cover and chill for several hours or overnight.
Add diced avocado and drizzle with olive oil right before serving.
Garnish with fresh basil leaves.

https://dearpartydiary.com/do-you-like-gauchos-i-mean-gazpacho/

Learn from Leslie: loaf party pumpernickel is the 3-inch square, thinly sliced bread used for appetizers found in most groceries in the bread or deli area.