My mind was in a state … fast paced, questioning, growing more so by the day. Like a whole bunch of violins playing at once. I tried to get this recipe idea out of my head. I had been told that it could not be done. Pesto ice cream. Why was I obsessed with this? But then again why is anyone obsessed with anything? Johann Sebastian Bach’s Brandenburg Concerto No. 3 in G major. If this recipe idea of mine was a movie, this would be the soundtrack.

I do not know how the idea of pesto ice cream came to me. My going-rogue-tendencies and individualistic ways, the rebellious part of me or was it the creative part of me? Maybe all of the above? Maybe in a prior life I was an explorer – not likely though. I floated my recipe idea by several people, testing the waters before I dove in headfirst. Many scoffed and I anticipated this, a fair and reasonable response. If it was not my idea, I might have responded that way too. Some scrunched up their faces, shook their heads and their body language told me all I needed to know – NO DARN WAY WILL THIS TASTE GOOD, PESTO IS SAVORY AND NOT MEANT TO BE SWEET. But those who know me best, took a pause, and asked questions – what about the garlic, how much pesto will you add – are we talking teaspoons or tablespoons, what is best basil to use, and what is your back-up alternative ice cream in case things head south ice-cream-wise?

The garlic was jettisoned from the pesto recipe. Easy decision to make because all the other ingredients are known to work well in ice-cream. Easy peasy, first crisis solved, I hoped. I scoured my late-summer tired, pitiful and worn-out Baltimore garden for the last remaining basil leaves still left on the vine. I had harvested eight cups of basil just a few weeks ago for “traditional” pesto. This was before my pesto ice cream idea was even a twinkle in my eye. Now, the pickings were slim and a tad woody. I had to pool all my basil garden sources together like a manufacturer with an important customer – all supply chain hands needed-on-deck. Sweet (Genovese) basil AND Thai basil.

Back to the Brandenburg Concerto #3 – the string instruments! This was me as I worked through each step of this ice cream. I made my base, I froze the canister needed for the ice cream maker, and I made my garlic-less pesto. I crossed my fingers and had a back-up ice cream recipe in the wings — double-strawberry ice cream. The doubt hovered but I was going to do this pesto ice cream, doubt or no-doubt. And if it did not turn out as I hoped, the rule is we would never speak of this again. It would be as if it never happened, I was never in the kitchen on this particular date and time, and the garlic-less pesto ingredients were never on my kitchen counter.

Why pesto ice cream? The only answer is why not?

As so many things go with me, recipe-wise, I nudged this recipe forward since nothing actually written down. I tasted along the way and thought through things such as the ingredient ratios and measurement. Things seemed promising. Initial tastes were not too sweet, not too flavor-intense, and the texture was creamy. However, with ice cream, it is never confirmed to be a success until it freezes to the right texture and consistency AND is tasted teetering yet securely atop an ice cream cone. THIS is the gold standard test for home-made ice cream which is well-known – you can ask anyone this.

The taste of the final product pesto ice cream was divine — from the heavens above! The richness of the olive oil, Asiago and Parmesan cheeses and the basil blend deliciously with the sweetness of the cream. The cheeses come through beautifully, distinctively, without overpowering the basil. The olive oil adds richness and smoothness. Specks of green make this ice cream look enticing and original. It is proven that pesto can be both savory and sweet! I have only one quart and will carefully, scrupulously, parcel it out in small portions (think of those little dishes that hold your spices when you are setting up your mis-en-place for your big holiday event recipes). One serving per person only, and no seconds. There is a quart of back-up double strawberry ice cream for that.

I won’t be making pesto ice cream recipe again because as this, like with so many of my other recipe ideas, I am one and done. There are too many other new recipes to think of and try. J.S. wrote only the one Brandenburg Concerto #3, and then he was busy working on the next thing. I do have to say, the applause at the end of the Bach Brandenburg Concerto #3 felt very personal to me.

Pixie M. (August 2025)

 [* – My favorite performance is on YouTube – Bach-Richter-Brandenburg Concerto No.3 (HD) where the harpsichord player is also the conductor, BRAVO!]