So listen, if you see someone working hard, tell them. If a new mom is doing a good job, tell her. If you like someone's cooking, tell them. Seriously, why not?
Ok, so see this little basil plant here? The one that's devouring the petunia beside it? The one that's 3 feet tall? See it?
I'm just a "little" proud of it. I realize a 5-year-old could grow basil, but I'm lucky if I can keep silk flowers alive, so I'm pretty happy with Herb (that's his name). Anyways, I needed to use up some of that basil, so I decided to attempt homemade pesto. I actually had no idea what went in pesto, so when I looked up a couple pesto recipes online, I decided to try two different methods. The first was using only
I also tried making the pesto "properly" by first processing the nuts and garlic, then adding the basil, then adding the oil. That was pretty much a disaster. I just ended up with a hard paste that took forever to break up. So then I tried the "shortcut" method of throwing it all in together and hey look! Pesto! It worked better.
Aaaannnd one final random thought. I actually don't like Parmesan cheese, or at least I thought I didn't. The powdery kind you shake on spaghetti just doesn't do it for me. Even the pre-grated kind...not so much. Then I bought a block of the real stuff and grated it myself. And ohmigosh. It was so good I was eating it by the slice. The slice, people! Also, it makes your breath smell awesome.
- 2 cups packed fresh basil
- 1/3 cup (more or less depending on taste) extra virgin olive oil
- 1/2 cup pine nuts, walnuts, or a combination
- 1/2 cup fresh grated Parmesan cheese
- 2 cloves garlic
- 1 tablespoon lemon juice (to keep it bright green, and also to take away some of the heaviness)
Put nuts, oil, lemon juice, and garlic in food processor and run it until smooth. Add basil by the handful and process until smooth. Add more olive oil if needed until it reaches your desired texture. Add cheese last.
Pesto can be kept fresh in the fridge for 3-4 days or frozen for 3-6 months.