One of the reasons I’m so in love with the CSA we joined this year is that we (and by “we” I mean my husband) are kind of forced into using things that we normally don’t have on hand all of the time. My favorite lately has been the basil. So. much. basil.
It means that my husband makes lots of pesto and I love his pesto. I decided to add it to my (limited) repertoire because he promised it’s easy and the end result is kind of impressive.
- 2 big handfuls of basil
- 2 cloves of garlic (or 1 if you’re not down with the garlic like we are)
- 1/2 cup of sliced almonds (pine nuts are also delicious)
- 3/4 Parmesan chesse
- pinch of salt
Throw all of that yumminess into your blender or food processor, turn it on high and slowly add olive oil until it’s blended. Slowly is the key here, peeps. I don’t know about you, but this kitchen novice generally attacks things all gung ho and ends up adding waaaaaay too much.
My husband always tries to tell me that I’m better off doing it very slowly because you can always add more, but you can’t take it out if you put in too much. While I hear him, I don’t always listen. My eagerness takes hold and I get a little heavy handed—which is probably why I’m no pro at the whole cooking thing.
Here’s what it should look like when you’ve gotten it to the right consistency: nice and smooth and not at all runny. And it will smell like heaven (unless you’re my seven year old. Then you’ll think it smells like a NYC subway).
My favorite part about this pesto is that it’s so versatile. I always used to think of pesto as an alternative to tomato sauce on pasta. But you can use it in so many ways! I love putting it on our homemade tortillas or slapping it on an English muffin with some mozzarella for a mini pesto pizza. We also put it on our brown rice salad as a dressing. It’s so good! Homemade pesto = a major win.