I made the first pesto of the spring/summer basil Monday night. I planned to share this with you last night but it was a long Monday at work so today will do.
In this case, it was about three cups of basil, around 1/2 cup of grated Parmesan, about 1/3 cup of pine nuts, 4 cloves of garlic, almost 1/2 cup of olive oil, salt and pepper. I chucked the garlic and pine nuts into the food processor, added the basil and kept going until everything was blended. Then the oil went in while the machine was next the cheese. S&P to taste.
Lots of abouts because I didn’t use all the oil, I put in a little extra cheese, and maybe a little extra basil. I drizzled some of the leftover oil on top to preserve the vibrant green.
Do it some night. It takes no time and you can make the proportions all your own. More garlic. Less oil. More cheese. Different nuts. No nuts. 10 minutes including prep and cleaning and spinning the basil dry. The hardest part is cleaning the food processor (I was lazy and chucked it in the dishwasher because there was space).
Pretty, isn’t it?
Bruce said it was delicious too–he had it for dinner last night over farfalle pasta (you know, the bowties) with a bit of chicken. I sampled it when I got home from work after the leftovers were cold and it was still delicious. Score!
And there’s some left.
Today’s gratuitous garden photo:
They’re almost done, but it’s almost time to plant the fall beets.
Today’s gratuitous dog photo:
And one last thing, a shout out to the Grammar Belle who celebrates a year of trying to save the English-speaking world from grammatical errors today. Well done! Follow her if you aren’t and I guarantee you will be amused and re-educated.