Basil Pesto. It's happiness in a jar.
A little goes a long way.
Hi, I'm Jessica. And I have a pesto problem. Like, to the point that we had to buy me my own little basil plant to tend because I got tired of the grocery store being out of leaves anytime my needs were urgent. Luckily for me (and you by proxy), the little guy is thriving. In fact it's thriving so well that if I don't pinch it back and harvest the leaves regularly, it gets droopy and sad. More basil leaves for more pesto? Y'all. My life is so hard.
So, as you may have guessed, I'll be teaching you all how to make pesto today. It's such a versatile little sauce! You can eat it smeared on bread, add some cream to it and turn it into a pasta sauce, put it on pizza, the possibilities are endless! Plus, it has the added bonus of helping repel vampires, and with Bannon on the loose, who doesn't need a little extra security there? Jokes aside, This lil sauce is a delight. Here's how you make it.
*disclaimer: I make nothing off of this. Nobody has casually offered us monies to use certain products. Everything you see is just what we prefer to use in our home, and have around. That said, I also do not own the rights to any of the products used, so... someone tell me if I need to start hiding labels. *awkward dance*
Jess's Basil Pesto (with Hippie guidance)
Prep Time: 15ish minutes
Cook Time: non-existent!
Total Time: 15ish minutes
Yields: Roughly 1 cup of Basil Pesto
- 2-3 cups of spinach
- 2 bunches of basil (or however much you can get your hands on)
- 1 clove of garlic
- 1 cup of toasted walnuts (or almonds. Pine nuts are great if you can get them)
- 3 tablespoons of parmesan (easily left out if necessary)
- Olive oil
- Salt and pepper to taste
Preheat the oven to 350. Toast the walnuts for roughly 8 minutes. Stay close, because they go from PERFECT to "JESS! CALL THE FIRE DEPT!" very fast.
Peel the garlic, toss it in the food processor, and give it a rough chop. Enjoy it's pungent aroma.
Next, it's time to add the spinach. Don't try and shove the whole bowlful in at once, or it won't blend evenly. I tend to go one handful at a time, and then everything stays roughly the same texture.
Now it's time for my favorite part. The basil. Pluck each leaf that the gods have blessed you with off of the stem. Handful by handful, add them to the food processor.
Next, add the walnuts to the food processor. I usually add 1/2 cup at a time.
Sprinkle in the parmesan...
Sprinkle in the salt and pepper. Blend it all one last time, and then it's time to move the mixture to a bowl.
Aight. It's time to pour in the olive oil. Start with a little, and gradually add to the mixture as you go. This can feel a little tedious, so I recommend having a helper do it for you.
While your helper is dutifully stirring the pesto, go ahead and find a small piece of bread to taste the deliciousness with. Or a spoon. Or you can just use your fingers. Point is: tasting time is imminent!
Once you tasted the pesto, and found it to your liking (i.e. doesn't need anymore salt and pepper), then find a container and pack it away!
And there you have it! Our recipe for pesto. Go forth, and make good food, dear readers. Until next time!!!