Thanks to a summer that can only be summed up as “Junary”, the basil is just now starting to thrive in my garden. I’m still a few days away from a ripe tomato, so I realized I should make use of some of this “summer” bounty. So, what’s a girl to do? Make some pesto of course!
I don’t really measure for the most part while I cook, but kind of just “dump” things in and see what works. With that in mind, here is my “recipe”:
Toast about 1/2 cup of whole almonds in a frying pan until they are lightly browned and fragrant. Put in a food processor. Top with 2 big handfuls of fresh, washed basil. Sprinkle a little salt, a bunch of chopped garlic, and a big handful of grated parmesan.
Turn on the food processor and slowly add a bit of olive oil until the mixture in the processor resembles pesto. Fairly straight-forward!
Pesto is a sauce that is best served in small quantities. There is a reason that grocery stores sell it in teeny tiny jars – a little goes a long way. And yikes, those jars are pricey! I like to put my pesto in a covered ice cube tray until frozen solid, and then transfer them to a freezer Ziploc.