We are huge fans of the TV series "Big Band Theory", for you that follow the show you know that Sheldon Cooper had an internet show called "Fun with Flags". Hence, "Fun with Pesto"...no sense what so ever but that's my justification and I'm sticking to it...
I am having a wonderful Sweet Basil year here in central Missouri..too bad it's quickly coming to an end...The need to get busy and do "stuff" with the stuff is here. So we are drying a bunch of it, using a lot of fresh in salads and other recipes and finally Pesto...
There are at least 100,000 different/same Pesto recipes out there on the great internet. I chose an Almond Basil recipe...we are really glad as it has worked out very well with our taste buds...
2 cups firmly packed sweet basil leaves, washed and drained
1/2 cup toasted slivered almonds
1/2+ grated Parmesan cheese
3 to 4 minced fresh garlic cloves
1/2 cup good olive oil
salt and pepper to taste.
Add everything but the olive oil and salt and pepper to a food processor and coarsely chop.
Once you have achieved this it's time to start slowing adding the olive oil. Add salt and pepper to taste.
Next thing that is happening it grilling! What isn't great with bacon? I used tenderized chicken tenders (ha...play on words) and simply layered bacon, tenders and basil pesto. Fastened with tooth picks and grilled until temp of 160 degrees. Wow!!! and tender tenders!!!
Now for the tomatoes...don't you just love home grown tomatoes?
We are not Vegan's in this house, but this just sounded so good...would be a great first course???
I used Bobby Flay's Pizza Dough recipe which, since I was using my 10" Cast Iron Grill Pan I divided the dough into 1/3's and pre baked at 500 degrees for about 5-8 minutes. This was not a thin crust but it wasn't thick either. Make it your own..
Tomato Basil Pizza
Add sliced tomatoes (maybe add salt and pepper to taste)
Bake at 500 degrees for 15 to 20 minutes
Fun with Pesto has come to an end!!!