I had the wonderful opportunity to cook during daylight hours today, something that doesn’t happen nearly enough in my life. As a result, I went a little photo-happy while I made some pesto. Why did I make pesto the day before Thanksgiving when I had plenty of other things to do in the kitchen? Good question. I guess because I had some sad-looking basil in the fridge that I didn’t want to let go to waste.
And because pesto is great.
2 cups roughly chopped fresh basil
4 cloves garlic, chopped
1/2 cup pine nuts
1/2 cup olive oil
1/2 cup grated parmesan cheese
a few pinches of salt
Put it in a bowl. Add the chopped garlic. I like 4 cloves, because I like garlic. You can adjust the amount to your preference.
Today, for the very first time, I realized I didn’t have to dirty all 209340 pieces of my food processor. Instead, I could use an immersion blender, and I’d only have to wash TWO things! (The bowl, and the blender). Since I am without a dishwasher, this was an excellent discovery.
Next, add about 1/2 cup shredded parmesan. You could use Romano instead…up to you.
Stir that in, then taste a little. It will need some salt. Add a few pinches and stir well. Taste again. Keep adding salt, pinch by pinch, and stirring, until it tastes like pesto. Trust your taste buds! You’ll know when you’ve added enough.