I always forget how simple it is to make pesto. Stuff everything into the food processor, turn it on, and presto – Pesto!
The hardest part for me is taking the food processor out of the box and fitting it back into the box when I’m done with it. I keep quite a few kitchen toys in their boxes in the garage – the ones I don’t use often enough to justify keeping them in my kitchen, because I don’t have much storage. So far I’m impressed with my skill at pulling out a multi-piece appliance that’s packed in 3 rows of Styrofoam and getting it all back into the box like it was never taken out. I’m good! Haha!
The second hardest part is not killing the basil plant. I’ve killed 3 or 4 or 6 – and that includes those that “just need water.” *sigh* Recently I bought a large basil plant for $3.99. I couldn’t pass it up, even though I expect it also to die. I’m trying something different this year. Instead of baking the plant in my western-facing kitchen window, I’ve got it outside my front door to catch the morning sun. So far, so good!
So Pesto. What do you do with it?
- Toss it with some hot pasta for an easy dinner,
- smear it on crostini for an appetizer,
- bake it into a chicken dish,
- or do what my boss does and put it on your freshly cooked corn on the cob.
Doesn’t that sound good??
Pesto is a nice, forgiving recipe. If you don’t make it exactly like the recipe, it will most likely still be good! In fact, I used a little less oil than recommended and a little more cheese than called for. I switched out the nuts, the oil and the cheese from the recipe I was using for inspiration. And you know what? It’s fantastic! You should try this. You’ll be pleased with how simple it is. If you don’t burn up you basil plant. And if you can get your food processor out of the box. ;)
Inspired by Food Network Kitchen
Stuff you need
2 cups packed fresh basil leaves
2 cloves garlic [I used minced garlic in a jar.]
1/4 cup chopped walnuts
2/3 cup extra-virgin olive oil or a combination of walnut oil and olive oil
Salt and freshly ground pepper, to taste
1/2 grated Romano cheese [Or Pecorino, Parmesan, or a combination.]
Combine basil, garlic and walnuts in a food processor and pulse until coarsely chopped.
Add 1/2 cup oil and process until fully incorporated and smooth.
If using immediately, add remaining oil and pulse until smooth.
Add the cheese and pulse until just mixed.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months.
Thaw and stir in cheese.