I live so close to the grocery store that it’s faster to walk there than to drive. Naturally, I’m there. All. The. Goshdarn. Time. I’m pretty sure that, because of this, the clerks think I have a giant gaggle of children hidden somewhere–children who like jalapenos, goat cheese and gin? Those exist, right? Ahem. I was going somewhere with this… Oh, pesto. This pretty bunch o’ basil actually came from the farmers’ market.
As much as I like grocery stores, good pesto doesn’t come from the grocery store… Ever, no matter how trustworthy the little lady on the label looks.
So the crux of this post is this: Make a batch of really delicious fresh pesto. Put it in an airtight container, then in the freezer. Then, spend a whole year thinking up delicious ways to use it. When the time comes, run a spoon under some hot water, and use it to scoop off frozen pesto to use however you would like. It’s a no-brainer, but it needs to be out there because evidently, someone out there is still buying pesto from the store.
I’m not sure if this idea is revolutionary to you, but it was to me. It doesn’t take much to change my world. Also, food processors make this too easy not to take advantage of. Really now…
Tiny bowl of instant success! It tastes fresh, garlicky and nutty till the very end.
2 cups tightly packed fresh basil
1/2 cup extra virgin olive oil
3 tablespoons toasted pine nuts
2 garlic cloves, roughly chopped
1/2 cup freshly grated parmesan or romano cheese
Salt to taste
Process basil, pine nuts, garlic, salt and cheese in food processor until uniform and creamy. With processor still running, add olive oil in a steady stream. Put pesto in an airtight container and drizzle additional olive oil on top to from a protective layer. Store in your freezer… ‘Cause you’re a smart one.