Presto pesto

Looking up for squirrels.

So this is a little late in the season, because I totally forgot to update the blog (in all fairness, I was distracted by a trip to Alaska).  Can you really go wrong with pesto?  No.  It goes in sauces, on pasta, on sandwiches, with veggies, mixed with goat cheese, on crackers...you name it, you can make pesto work with just about anything.  So, before I go into more complicated things like sauces, let's begin with the basics:  Making pesto.

Step 1:  Locate basil.  Cut some basil from your garden, or pick some up from the grocery store or farmers' market.  I like to mix different kinds of basil to get a more deep flavor profile, but I always use sweet basil as the majority of the stash.  Basil is super easy to grow...I usually grow it in large over-railing flower boxes on my deck, because squirrels love it and the dogs provide a very minimal (albeit much needed) level of protection.

Not even pretending to look for squirrels.

But how much basil do I need?  Answer: as much as you can find, because I will share with you a well-kept secret on storing up pesto for the dry season.

Step 2: Wash the basil.  Fill the clean sink with water and gently stir the basil around to get off any dirt or bugs. 

 Step 3:  Pick off the basil leaves from the stems, and dry them either with a paper towel or in a salad spinner (this method is way more fun).  Load them into a food processor, as much as can fit.  If you do not have a processor (I didn't til I stole my mom's last year), then use a blender instead.  Everyone has a blender...if you don't, go sign up for a bank account and I think the bank will automatically give you one.

Step 4:  Run the food processor on pulse until the leaves are finely chopped, but not pureed.

 Step 5:  Collect your other ingredients:  Garlic, parmesan, extra virgin olive oil, water, salt/pepper, and lemon juice.

Step 6: Add each ingredient to taste.  Per one processor full of basil leaves, I typically add 1/4 cup parm, 1.5-2 tbsp minced garlic, 1/8 c oil, 1/2 tsp lemon, 1/8 c water, and a few shakes each of salt and pepper.  Run the processor to mix everything together, and TASTE TASTE TASTE to adjust the flavors as you prefer.

Good time garlic.

Step 7: The awesome touch = pignolia nuts, aka pine nuts.  What the heck are they???  Not nuts, according to grocery stores.  According to my googling prowess, they are actually seeds. You can find them in the pasta section (what? mind = blown).  Add in 2 oz. per processor (ie if your pre-chopped basil is only half of a processor, add only 1 oz).  Chop chop chop goes the processor.

Seeds.  Apparently.

 Now, you have pesto sauce.  Delicious, green, refreshing pesto.

"Thanks, Amanda, now what do I do with this lifetime supply of pesto?" you ask.  Easy.  Take the amount you plan to eat within 2 days, and pop that into the fridge.  Load the rest into an ice tray.  "An ice tray?!  Are you CRAZY?"  Yes, and yes...crazy brilliant.  Cover the tray in cling wrap and pop that sucker into the freezer.  Now, you have single serve supplies, at the ready.  Pop them out as needed...they melt quickly in hot food, or you can pop them into the fridge to defrost.