Pesto Season

With all of the hot weather and daily storms, my basil has been growing at a truly amazing rate. To celebrate this herbal abundance, I decided to make my first batch of pesto this summer. I do not understand people who purchase pre-made pesto, it is truly the easiest thing in the world to make. Seriously, you can whip up a batch before your pasta is ready. Plus, you can freeze the extra (try doing it in ice cube trays!) for future use. The recipe I use is from Mark Bittman’s ‘How to Cook Everything Vegetarian’ -if you do not have this cook book go buy it, amazing!

Traditional Pesto
2 loosely packed cups fresh basil leaves, rinsed and dried
1/2 clove or more garlic
2 tbs pine nuts or walnuts
1/2 cup extra virgin olive oil, or more
1/2 freshly grated Parmesan, pecorino Romano, or other hard cheese

Combine basil with pinch of salt, garlic, nuts, and about half the oil in a food processor or blender. Process, stopping to scrape down the sides if necessary and adding the rest of the oil gradually.

Add more oil if you prefer a thinner mixture. Store in the fridge or freezer. STip in the Parmesan by hand just before serving.

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