Relying on others
This is about the time that, for the last couple of years, I’d have my seeds planted for sweet basil and Thai basil. The container would be sitting on the ledge in the bedroom, soaking up all the south-facing sunlight and I’d check it almost daily anxious to see the sprouts. Once the weather would turn warm enough for them to thrive outside, I’d transplant them and move the planter to the back deck. There’s not much better than fresh snipped herbs in any recipe, but since our new house won’t have a balcony or patio, I didn’t bother planting those little seeds this year. No worries, I’ll have a couple of great farmers markets very near my house and will rely on them to grow perfect basil for me.
Last week while walking through Trader Joe’s I spied beautiful packages of basil leaves and grabbed a package. These weren’t little packages, I ended up with almost three cups of lightly packed basil when I measured them out at home. There’s no better use for that much basil than to make pesto, and it’s as easy a pie if you have a food processor.
If you’re not going to use this right away, it will keep in the refrigerator, covered in an airtight container for a couple of days or in the freezer for a couple of months. Lay a sheet of plastic wrap right on top of the pesto before putting the container cover on.
Yield – approximately 3/4 cup
2 cloves garlic
3 tbsp pine nuts
1/2 cup parmesan cheese, grated
2 cups basil leaves, loosely packed
1/2 cup extra virgin olive oil
Turn on the food processor fitted with steel blade. Drop in the garlic through the feed tube opening and process until finely minced.
Turn off the processor and add the pine nuts and parmesan cheese and processed until finely minced. Stop the processor again and add the basil, replace the cover, and while the food processor is running, add the oil in the steady stream through the feed tube.
Season with salt and pepper.