In a fit of MUST-HAVE-IT-NOW I made pesto Thursday night to go on our pizza. I’ve never made pesto before, despite planting several basil plants every year, while saying, “I’m going to make and freeze pesto with these!” HAHAHAHA. It’s okay though, because I really like the way they leave the dog smelling after she wanders through the garden foraging for tomatoes.

Anyway. Pesto is surprisingly easy to make. I’d heard this before, but wasn’t convinced because all the recipes required a food processor, and until I got married, I’d never owned a food processor. For realz.

Thursday night I asked the internet for recipes for pesto and picked the one with pictures. Then I ignored most of what it said because I have trouble measuring when I cook. I’m more a “pinch of this, dash of that” type cook. (Which is why I don’t bake. ‘Cuz you can get by with that attitude for a casserole, but not a cake.) And, I forget to put all the ingredients in ALL THE TIME. This pesto, for instance, called for lemon juice, which I’m JUST NOW remembering.

Essentially, I threw a pile of this:

In with a bunch of this:

Added some toasted walnuts (I didn’t have pine nuts), and some olive oil (which I sadly ran out of, so augmented with canola oil – I’m sure this is heresy, but it was all I had) to produce this:

I don’t recommend that you use my recipe because I’m pretty sure I STILL smell like garlic, but here it is if you’re feeling daring:

About 3 cups packed basil leaves. (Wash it first. And maybe blot it dry with a towel, or salad spinner.)

Probably about 2 tbsp. chopped garlic. (I used all those cloves you see. Maybe 6?)

Half a cup toasted walnuts. (I toasted them in a skillet over medium heat for 2-3 minutes. I didn’t chop them first, just threw them in the processor.)

And somewhere between 1/4 and 1/2 cup olive oil. (Or in my case some olive oil, some canola oil.)

Put the garlic, nuts, and oil in the food processor and chop. Once it’s mostly blended add the basil a bit at a time until blended. Then puree for 30 seconds or so. (Maybe longer – the baby wasn’t pleased with the noise while he was trying to eat, so I stopped when the yelling got loud.)

I’m not sure I’d put it on pasta as the garlic is VERY strong, but it worked well on the pizza. Which I’ll tell you more about on Monday.



Filed under Cooking, feeding

2 responses to “Pesto!

  1. This is totally how I make pesto too – throw it all the food processor, hope for the best. Some times it comes out taking like GARLICGARLICGARLIC, some times it’s delicious, some times it takes like nothing. Then I shovel it into my mouth with whatever is handy – sometimes bread, sometimes pasta, sometimes a spoon.

    I usually throw in some Parmesan cheese if I have it. Never tried it with lemon juice.

    Now I’m dying for some pesto. YUM.

    • Ha! This makes me feel so much better. Because I was ALL STRESSED OUT when I was making it. I kept thinking, “What if it tastes like ass?!?! Whatever will we do!?!?”

      I can send you some basil. I have TONS of it…

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