One of the things we’ve gotten a LOT of at the organic farm is fresh basil. And that posed a problem for me. What do you do with all that fresh basil? Pesto, of course. (I say “of course” as if it were something I would whip up every day rather than being something I’ve had at other people’s homes or in restaurants and never would have dreamed that I’d ever make in all my born days. Sigh… you live and learn…) So I go online and get a bunch of recipes, I pick and choose among the ideas and the ingredients, and I end up with: (1) 1/4 cup chopped walnuts; (2) 2 cloves of garlic, minced; (3) about 4 cups of basil leaves; (4) 1 cup of olive oil; and (5) 1 cup of shredded cheese, about 2/3rds pecarino romano and 1/3 parmesan. And with my handy-dandy brand new food processor and an overabundance of confidence, I set off to make pesto.
Which turns out to be (drool…) wonderful.
Pesto!
I added a spoonful to some zucchini last night, and stuffed a pork chop with pesto tonight.
Good stuff, if I do say so myself.
