I'm lucky to receive a steady supply of fresh rosemary from my friend Robin, who loves to cook as much as I do.
I decided to try making a pesto with my latest bundle of this fragrant herb. A recipe for herbed corn salsa in a recent issue of Good Housekeeping magazine inspired me. I just knew the pungent sauce would go well with some sweet, crisp corn.
This side dish goes well with grilled meats such as chicken or steak.
A little rosemary goes a long way, so to preserve what remained, I minced the rosemary leaves, blended them with a little olive oil and filled up an ice cube tray (which Robin also supplied). After freezing overnight, I removed the squares from the tray and put them into a zip-top freezer bag. Now I have perfectly sized cubes of rosemary ready to pop into all kinds of dishes.
Fresh Corn & Rosemary Basil Pesto
3 large ears of corn, grilled or cooked in the microwave
1 cup packed fresh basil leaves
1 tablespoon fresh rosemary leaves
1/4 cup grated Parmesan cheese
1 clove of garlic
1/4 teaspoon salt
1/4 cup lemon juice
2 tablespoons olive oil
Salt and pepper to taste
Grill the ears of corn, shucked, until some kernels start to brown — or follow these directions for cooking the corn in the microwave.
Using a food processor, blend the basil, rosemary, Parmesan, garlic and salt until finely chopped. Add the lemon juice and olive oil and pulse until just combined.
Cut the kernels off the corn cobs (try this trick) and place the corn into a medium bowl. Add the pesto and mix well. Season with salt and pepper to taste.
Serve and enjoy!