I'm a sucker for pesto, and I love strawberry-basil sorbet. So why not strawberry-basil pesto?
I was slightly skeptical to make this (but figured if I screwed it up, I could just add more and more basil and cheese to mask the strawberry flavor), but I'm so glad I did. The strawberries offer just a hint of sweetness to cut through the garlicky pesto, so you can still serve it with what you would for regular pesto (or just eat it with a fork as I may or may not have done... ).
My roommate and I used this as a spread on toasted prosciutto-and-tomato sandwiches and a dipping sauce for sweet potato fries. But tightly seal the leftovers in the fridge, and you can still enjoy it the next night as I did with whole-wheat pasta with fresh tomatoes, onion, and pancetta.
- 1 2/3 cup fresh basil leaves
- 3 garlic cloves, peeled
- 1/3 cup pine nuts, toasted
- 1 cup freshly grated Parmigano-Reggiano cheese
- 4 teaspoons extra-virgin olive oil
- 8 large ripe strawberries
- Salt and freshly ground black pepper, to taste
Combine the basil leaves, garlic, pine nuts, cheese, and olive oil in a blender (I used my trusty Magic Bullet) and process it until the mixture forms a thick paste. Separately, blend the strawberries (they'll form a liquidy mixture). Combine the 2, season with salt and pepper, and mix until smooth, adjusting the seasoning to desired taste. (The addition of the strawberries might make the pesto a bit liquidy, so continue to mix in basil and parmesan until you reach your desired consistency.)
Chill before serving.