Pesto

Spring has sprung, and summer is coming. All the better, because my pesto supply is running dangerously low. Every summer for as long as I can remember, my family makes basil pesto from the basil we grow. It’s a taste that reminds me of summer.

Pesto is a bright, herby sauce that can be made from a myriad of herbs. Some people use cilantro or mint. This recipe uses basil, which we grow in the garden. Basil is pretty easy to grow. Once it gets big enough, snap off the leaders right above the new growth. Don’t let the plant go to seed because it will stop producing. You’ll have fresh basil all summer! Pesto also freezes very well, in small Ziploc bags. Use it within a few months.

Pesto (Difficulty: 1/5, Time: 10 minutes)

  • 2 cups of basil leaves (stem removed)
  • 1/2 cup walnuts (or nuts of your choice, pine nuts if you’re feeling fancy)
  • 1/2 cup high-quality olive oil
  • 1/2 cup grated Parmesan cheese (if yours isn’t grated, just throw it into the food processor first and grate it into small pieces
  • 1 teaspoon garlic
  1. Make the pesto: Combine all ingredients in a food processor, and blend until smooth. Serve with nice crusty bread, or in pasta with peas and chickpeas. Garnish with basil leaves.

 

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