Basil Pesto

IMG_3162

July!

This summer I drive an ice cream truck. To say the least, I have an imaginatively long list of food-inspiration that begins and ends with, well, ice cream. But along the way there is a–forgive any loss of meaning that this overused term has struggled with–classic.

Can’t resist: presto, pesto!

IMG_3118

Meet the Jeep, my summer companion and death-box of heat.

IMG_3138

Pesto is so simple, yet complex in flavor. There’s something…venerable about it even in taste.

IMG_3115

For whatever peace that life may lack, add pesto.

 

Fresh Basil Pesto

makes 1 cup of pesto

adapted from: Simply Recipes

total time involved: 15 minutes, unless you’re out of garlic and have to run over to a produce stand, in which case, about 30 minutes

 

Ingredients:

  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • salt and pepper, to taste

 

Directions:

  1. Combine the basil in with the pine nuts, pulse a few times in a food processor. If you’re using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.
  2. Add the garlic and cheese and pulse a few times more.
  3. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
  4. Add a pinch of salt and freshly ground black pepper to taste.

 

IMG_3157

 

Happy summer!

-Bette Jane

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s