Medlock Ames Pesto

Our quarter acre market garden has been a joy to behold this summer. We’ve been experimenting with different crops in an attempt to unearth those that excel at Bell Mountain Ranch. Few things have been unsuccessful but one thing that has blossomed is basil. We grow all sorts of heirloom varieties including Fino (miniature basil – beautiful!) and intensely aromatic Thai and curly leafed types like Red Rubin, Purple Ararat, Serrata and Basilica Greco in addition to the classic Genovese. In fact, our Basil plantings have been so prolific that we’ve been scrambling to make the most of it. One way of preserving the basil has been to make jars upon jar of pesto. Our own Estate olive oil was a great ingredient too – we might even have some available to club members later this year (fingers crossed) if the harvest is kind to us. The following quantities are a rough guide: flavors will depend on the potency of your basil!

• Garlic – 6 large cloves
• Pine nuts – a large cup
• Parmigiano-Reggiano – roughly grated, a large cup
• Lemon – juice of
• Sea salt – coarse, a couple of teaspoons
• Black pepper – freshly ground teaspoon
• Olive oil – extra-virgin, a large cup
• Basil – freshly picked, 6 large handfuls of leaves

Drop the garlic and pine nuts into a food processor and finely chop. Add half of the basil, all of the the lemon juice and a good ‘glug’ of olive oil and then process again until finely chopped. Add the cheese and the salt and pepper along with the remainder of the basil and add the oil while the processor is running until everything is incorporated nicely. Have a taste and tweak the pesto as you see fit. Sometimes a little more lemon juice adds some needed zip or your salt will require adjustment. All sorts of substitutions work well also – other hard cheeses are delicious and walnuts are a worthy replacement for pine nuts. The most important ingredient is the basil itself. Nothing beats the savory perfume of freshly picked leaves and pesto allows you to capture that essence.

Pesto is not just for pasta. Think of a healthy spoonful resting atop roasted chicken or stirred into creamy polenta. You can also freeze little jars of it to enjoy later in the year when you need a reminder of how summer tastes.

Enjoy with the 2003 RED (add more garlic) or the 2006 Sauvignon blanc and Rosé and relish in how something so simple can taste so delicious.