1, 2, 3, Pesto!
September 12, 2011 § Leave a comment
Have you begun to harvest your garden yet? I only have a small collection of herbs growing on my window sills but insist on making the most of them. Which is why I want to show you how to make some delicious, hearby, cheesey, summery, basil pesto in 5 easy steps (pictures included).
Step One: Toast some pine nuts.
Step Two: Gather a small mountain of basil and parsley.
Step Three: Break a few garlic cloves.
Step Four: Blend (or process) ingredients together with an uncomfortable amount of oil. (The bottle was originally full!)
Step Five: Shred some cheese & mix.
And Pesto! It’s that easy! (Recipe below)
3 cups of loosely packed fresh basil
1 cup of loosely packed fresh parsley
1 cup of grated Parmesan cheese
2/3 cup olive oil
1/4 cup pine nuts
2 gloves of garlic
Salt & Pepper, season to taste
- Work with the ingredients you have. These ratios of ingredients are flexible and can be altered based on preference.
- If you’ve never cooked with pine nuts and experience sticker shock at the price, trust me when I say- they make this sauce what it is. Splurge! They provide excellent depth and buttery flavor. You won’t regret it. In fact, you will want to put them in everything after this!
- I take my room temperature pesto and serve it on top of hot pasta. That way the cheese will melt, but the basil leaves don’t wilt or turn brown.
- Pesto freezes nicely, and when frozen is individual portions can be pulled out on any given night for a delicious and simple meal.