September 10, 2014

In the Kitchen: Pesto

Will is the gardener in our household. It's not that I have a brown thumb, but he is definitely superior. This summer, he bough giant basil seeds (yes, that is a real thing), and a few turned out bigger than my hand. So, what do you do with an abundance of basil? Make pesto all summer long, of course. I love a simple pesto pasta, but it tastes great on sandwiches, pizzas, and crostini too. Plus, you can double this recipe, and put the rest in the freezer to save a bitterly cold winter day. 

Pesto : 

2 cups basil, packed 
1/4 cup pine nuts, toasted 
1 garlic clove
1 tablespoon lemon juice 
salt & pepper 
1/4 cup olive oil 

Place all ingredients, except for olive oil, in a food processor. Pulse a few times, and then slowly add olive oil while machine is running. Scrape down sides if ended, and blend until desired consistency. I like mine a little thicker. Beware of over blending because basil will turn brown. 

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