Friday, May 28, 2010
It was definitely time to do a basil harvest - I didn't want to let that plant flower! (or it might make the basil bitter). Kitty helped.
Pesto (adapted from Molly Wizenberg's A Homemade Life)
place two cups of tightly packed basil leaves in a plastic bag. remove air and seal well. pound with a rolling pin to bruise the leaves and release the flavors.
put basil, 1/2 cup olive oil, 3 tablespoons pine nuts, 2 medium garlic cloves (minced or smashed) and 1/2 teaspoon salt in a food processor. Process until smooth, using a spatula to scrape down the sides.
pour into a bowl, and add 1/2 cup grated parmigiano-reggiano cheese.