Pesto baby

My mouth waters just typin’ the word. My grandma taught me how to make it a few years back, and she and I have been pesto makin’ machines ever since. I’m madly in love with it, and she eats some and gives a lot away.

Basil Pesto

3 cups fresh basil (it grows so easily in the garden, we plant two plants each year)
4 cloves garlic
3/4 cup pine nuts, toasted (or you can use walnuts, but I prefer the flavor of pine nuts)
1/2 cup Parmesan (I fake it and use the Rice Parmesan because I *try* not to eat dairy)
1/4 cup good olive oil
salt, to taste

Grandma washing basil from the garden.

Chop up the basil in the food processor.

Peel your garlic and add it.

Throw in your toasted pine nuts, chop again. Then add your olive oil and taste.

Once it’s the right consistency, taste it. Then add salt to taste.

Jar that pesto up, and it will keep a long time in the fridge and even longer in the freezer. Also, you can add citric acid if you don’t like it to turn dark. I figure it tastes the same and don’t worry, especially because the citric acid changes the flavor.

Leave one jar open, and enjoy the fruits of your labor with one of those tasty crackers.

I could eat a million of these, but have to practice self control.

Other uses for pesto: add olive oil and toss with pasta; use instead of marinara on a pizza; make a pesto vinaigrette for salad; and use your imagination. It’s good just by the spoonful.