♥da recipe ♥ da story ♥ da quote
Big Food Processor Pesto
Fill big food processor to the top with a mountain of fresh basil leaves. (5 cups)
Pour olive oil on leaves while you count to 5. (5 T)
Add a hand full of pine nuts, walnuts, cashews, or any combo. (1/2 cup)
Add a mountain of freshly grated Parmesan cheese. (2 cups)
Add 1-2 cloves garlic (optional actually, but slurp!).
Add 1 tsp sea salt & a few twists of black pepper.
Blitz for 1-2 minutes. Done.
♥ da story
Pesto is whatever you want it to be.
Those peasants knew what they were doing. Too much basil in the garden? Abundant nuts? Get ’em in there.
The peasants didn’t have food processors though. I love mine!
The end of summer is the best time to make pesto because nature is swimming in it, therefore it is cheap.
I have made pesto many times with other nuts besides pine nuts. Cashews are FANTASTIC in pesto! Obviously that certain zing that comes from pine nuts is absent. But cashews are so mild, they make a nice sub.
One year, I ate pine nuts, and something was wrong with the crop, don’t ask me what. I had a vile reaction! I had a dreadful, bitter taste in my mouth.
For a month!
Yep. I searched on the internet, and apparently those little pine trees can leave a bad taste in your mouth if you get a funky crop.
Ever since then I have experimented with cashews, walnuts and pecans. All taste great! I don’t really like the taste of almonds in my pesto, but that’s just me. I think they are a bit too firm.
I LOVE the addition of fresh lemon juice in my pesto.
When I make pesto, I love to be a mad scientist. I never measure a thing because it is so fun to throw everything in and see what kind of joy spreads out.
Try not to overthink your pesto.
Not only DON’T you have to measure stuff. It’s better if you just stuff it all in that food processor and taste as you go along.
Sometimes I add more nuts if I have them.
Sometimes I add Italian Flat Leaf Parsley if I can’t quite get enough basil to fill to the top.
Sometimes I lay my garlic cloves in a cup of hot water for a few seconds if I wanna take the sting out of it.
Sometimes I add the world’s best cheese, if I have it.
Sometimes I don’t.
I usually use my best olive oil.
I usually use my best salt.
I usually add fresh lemon juice, but I suppose it’s optional.
DO add pesto to everything under the sun including:
Boiled baby potatoes
Roasted vegetables (omg, slurp!)
Roasted cod fillets (so elegant–the white and the green!)
A big salad
Sliced chicken breast
A thick, hunky sandwich
Toast rounds for appetizers
The Besto Pesto is the one that comes from the mad scientist.
So hunt your kitchen for extra stuff, dump it in there, and blitz!
♥ da quote
A scientist in his laboratory is not a mere technician: he is also a child confronting natural phenomena that impress him as though they were fairy tales.