Today was a beautiful day. The horrible heatwave that engulfed us last week has ended! We still need rain, the storm they promised for last night never materialized, but at least it is pleasant to be outside again.
And while I HATE hot weather, especially hot and humid weather, basil seems to like it. As a result, the gardens are overflowing with basil. A very good “problem” to have. And since my garlic is harvested, the obvious thing to do is to make some pesto.
It is simple to make and wonderful on pasta. I have been making it for years. I use the recipe from the original Moosewood Cookbook. Interestingly they came out with a revised version of that book which changed this recipe. I can’t imagine why. I still make it the original way.
After washing the basil,
Do the same with the parsley. The recipe calls for 3 cups of basil and 3/4 cup of parsley but I don’t measure anymore. I use what I have…the parsley doesn’t like heat so I don’t have as much of that. But it will be fine.
Put 2 cloves of garlic in a food processor. I sometimes use more, but this is my garlic. The cloves are big and it is pretty strong, so I think 2 will be enough. Add the basil and parsley. Pulse. It grinds up quickly.
Melt half a stick of butter. (1/4 cup) A microwave is perfect for this.
Add nuts. Traditional pesto uses pine nuts, but they are very expensive so I use walnuts. I throw in a couple of handfuls. The recipe calls for 3/4 cup. This is a very flexible recipe.
Add 1/2 cup of olive oil. And a few handfuls of cheese. I use Romano. Parmesan also works but I prefer Romano. Whatever you like. The recipe calls for 3/4 cup of cheese. Turn on the food processor and mix.
Pour in the melted butter. And mix again. Just a quick pulse should do it.