Last November, I got take out pho from my local Vietnamese place. If you've ever had pho, then you know it comes with a lot of extra greenery (usually basil, scallions and bean sprouts) to garnish the soup. I didn't use it all, so I put the remaining sprig of basil in a glass of water and forgot about it.
This much basil means pesto, lovely, garlicky, emerald green pesto.
|A little thick, but you can always loosen it up with olive oil|
That gets me thinking. Could you put pesto in pho? Then things would come full circle. I have to go order some soup.
2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts (can sub walnuts)
3 garlic cloves, minced (about 3 teaspoons)
Salt and freshly ground black pepper to taste