If you read the previous post "Sheri's Garden" you know that I was given a gigantic shopping bag filled with fresh basil sprigs from my friend Sheri's garden. I used them to make an enormous batch of Pesto, one of my now favorite summer dishes, partly for the easy prep, and mostly for the delicious flavorful taste. I found a very easy recipe sometime last year, most likely off the food network website where I access many of my recipes. I keep this one posted on the fridge so I don't have to hunt for it when I need it, although I think I almost have it memorized.
This time I had Ceci sitting at the table eating her dinner when I got out the food processor to start making the pesto, and Ceci had a fit. She demanded that I get her down from the table and let her help make the pesto. She loves to run the food processor, to the point I often have to unplug it while she is helping to keep her from turning it on. I should also mention that lately she climbs right onto the island counter to help with any and all projects I am working on. This day was no exception, she climbed right up and grabbed a basil sprig and started very carefully picking leaves off and placing them into the food processor. I have to say she was probably more selective than I was, maybe I should just let her cook our dinners from now on and take a break. She also decided to control how much olive oil I used while we were running the food pro, by placing her hand at the bottom end of the bottle and not letting me retract it when I felt there was enough in already.
I hope you enjoy the pesto as much as we do over a bowl of nice warm noodles.
2 cloves of garlic
1/4 Cup Pine nuts (or walnuts)
1/2 Cup grated Parmesan Cheese
2 Cups fresh Basil leaves
1/3-1/2 Cup Olive oil Drizzled in
Place all ingredients, except the olive oil into the food processor and turn on, drizzle olive oil through top of processor as it's working. Mixture will loosen up as the olive oil incorporates, mix until desired consistency and turn off food pro. Open up and eat IMMEDIATELY over warm fresh cooked noodles. The Pesto will oxidize very quickly making it look brown and unappealing, this has no bearing on the flavor and should be totally ignored.
If you would like to enjoy Pesto outside of the summer time, you have a couple of options, you can freeze the leaves and then defrost them and make the pesto when you want. Or you can make the pesto without the Parmesan cheese, and freeze, defrost when ready, and add Parmesan before you eat it.