Presto! It’s Pesto
I couldn’t help but take a picture of Pepé next to these basil plants. I was showing a friend how big the plants have grown. He laughed and said, “It looks like Pepé’s tree house.” I think Pepé would really dislike living in a tree house. He’s made of wood and doesn’t like bugs – especially termites. LOL
Making fresh pesto is incredibly easy and has many uses. I like to eat it on slices of rustic garlic bread (the same bread I make my croutons with). I take it as an appetizer to parties all the time. You can also put it on pasta, chicken, fish, pizza, potatoes and just about anything your taste buds desire.
I used to use pine nuts instead of walnuts for many years, but they are pretty expensive and I discovered that there are regions in Italy that prefer walnuts over pine nuts. I made the switch and nobody even noticed. I’ve been told by many of my friends that my pesto is the best. I do recommend that you grow your own basil plants in the ground in full sun because buying cut basil is not cheap either. I can buy a whole plant and stick it in the ground, wait a month and have more than quadrupled my amount. I usually have so much basil by the end of summer that I chop it and freeze it in ice trays. Later, I can use those to season other recipes.
Put basil, garlic, salt and pepper into a food processor or blender and mix.
Scrape the sides, add walnuts and cheese and blend some more.
Add some oil while machine is running (about 1/2).
Taste. Add more salt and pepper if needed. Add more oil while machine is running until you get the right consistency. It should be about a medium paste and not too runny.