It’s actually been awhile since I’ve made my own pesto. I had forgotten just how important it is to add ingredients one at a time, instead of, say, dumping it all in the food processor and turning it on. 🙂 So, this batch came out a bit pastier than I would have liked, but I will learn from it. I also added too much garlic up front… it can be tricky to recover from over-garlicking. In addition, I now remember that shredding the Parmesan cheese first is better than just cutting it into chunks. I may have strained the motor on the food processor with that one. Whoops!
Pesto ingredients are pretty basic:
- Basil Leaves
- Olive Oil
- Parmesan Cheese
- Pine Nuts
I also like adding Sun-Dried Tomatoes in there too, but that’s for later batches. With Round #1 now complete, my basil plant has been thinned and trimmed. I have 2 jars of pesto in the freezer, and they will be a very welcome treat come wintertime with some pasta and mushrooms. I have a better recollection of the precision of pesto-making, and of how to improve it for next time. And, it’s still early, my plant is growing strong, so there will be a few other next times this season, definitely…
One of two jars of pesto, now in my freezer.
Puggles, with Basil. One of the results of having the couch in the living room backed up against the main food prep counter in the kitchen… I don’t mind, although some might. I’m a dog person, always will be… Plus, she’s funny too… She knows not to try to get anything that’s on the cutting board, so she’ll just sit and watch me cook. But if it goes onto the counter, then it’s fair game.
Those are our rules. 🙂
I call this ‘Warhol Pesto’. This is the exact way the picture came out. Due to the angle of the flash, but I was amused by it. 😉