Pesto is a delicious way to savor the bounty of summer herbs for months. It’s easy and delicious and adds a fresh flavor to sauces.
Here’s my recipe-that-isn’t-a-recipe:
Bunch of fresh basil - about 3 big handfuls
Lots of fresh garlic cloves - 5 to 8 cloves (or more) depending on how garlicky you like it
Handful of walnuts or pine nuts
Salt and pepper to taste
Olive oil - drizzled into the blender until the pesto reaches the thickness you like
Handful of Parmesan cheese, grated
1.Add the basil, garlic, walnuts, salt and pepper to a blender or food processor.
2. With the blender or food processor on, slowly drizzle in the olive oil until it reaches the consistency you like. I like mine kind of thick.
3. Turn off the blender or food processor and add the Parmesan. Whirl briefly.
4. Store in an airtight jar in the refrigerator.
5. You can also pour the pesto into ice cube trays, freeze, then pop them out and store in a plastic container in the freezer. Use the cubes as needed in sauces.
Use pesto in spaghetti sauces, as a topping over grilled fish or chicken, on a pizza, or bruschetta. Really, the options are never ending!
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