Time to revisit that Garlic Confit that I had posted a little bit ago. I just wanted to show a couple of different ways that you could use it in recipes. This recipe is for another one of those multi-purpose sauces — pesto! Quick fact about pesto — it comes from northern Italy (see? quick fact!). Plus, what some folks don’t realize is that pesto really isn’t a sauce in the way that hollandaise is a sauce. Actually, it’s more of a paste, at least the way that I do it.
Using the confit makes this sauce sweeter that regular pesto sauces. When you use raw garlic, you get that sharpness and heat. So you’ll need to keep that in mind when you use this recipe. Now I don’t have a lot of exact measurements for this one; you just go for feel and texture and flavor here. But I do try to standardize it when I can. This time I did have a lot of fresh basil and parsley from the market, so I used a combination of the two. But for ease of the recipe, I’ll just list the basil. So here is about as standard as I can get it.
- 4 c. packed basil
- 4 cloves of garlic confit
- 1/2 c. chopped walnuts
- 1 – 2 t. lemon zest
- 1 – 2 T. lemon juice
- 1 c. extra virgin olive oil
- 1 – 2 T. honey
- 1/4 t. red pepper flakes
- salt and pepper, to taste
- 3/4 c. Parmesan cheese, grated
1. Coarsely chop the basil and place it in a food processor, along with the garlic, walnuts, zest, and lemon juice. Cover and pulse for several seconds to combine.
2. Add the honey and red pepper and process. Slowly incorporate the olive oil and process the sauce until smooth, being careful not to over-process (the longer you do it, the more heat is added to the mixture).
3. Season with salt and pepper. Stir in the cheese. Store in an air tight container in the fridge. Should last for a couple of weeks. You can freeze it, and it should last for a few months. You could freeze it in some ice cube trays to make it easier to just add a cube or two to some mashed potatoes, or pasta, or soup, or whatever you want!