I’ve never liked vegetables, but if you mix it with enough cheese and oil, then it can be delicious…just look at pesto! Basil season is almost over, but while it lasts, I can buy bunches of basil bigger than my arm at the Alemany Farmer’s Market for $1 each. This weekend, I made a lot of pesto, not enough to last the winter, but maybe it’ll last through December. Below is my favorite recipe. Make it now and freeze it for later.
PESTO RECIPE
Ingredients
- 8 large garlic cloves
- 1 cup pine nuts
- 4 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
- 2 teaspoon salt
- 1 teaspoon black pepper
- 6 cups loosely packed fresh basil
- 1 1/3 cup extra-virgin olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. Makes about 2 2/3 cups.
