I finally had time to do it – make the best pesto that will last for the next few months so I can relish the fresh basil taste even in the dead of winter when the snow is flying and the temperature is -10. To make it last, I store in the winter-like freezer. Ironic.
Growing up in the Midwest, I didn’t know anything about pesto until a restaurant menu revealed it’s goodness a few years ago. I have grown basil each year since, whether it’s been in my garden, in a pot on the deck or even inside on the windowsill. Growing it saves me money and gives me the best flavor. And I just can’t get enough of it.
When I thought about making pesto sauce for the first time, I thought a sauce so flavorful has to be complicated to make, right? WRONG. It’s not hard at all. All you need is a blender.
Adapted from America’s Test Kitchen
Makes 1-1/2 cups of pesto sauce.
What you need:
1/2 cup chopped walnuts, toasted (just toss them in a pan over medium high heat for a few minutes until they start to lightly brown and sizzle)
6 cloves garlic, pressed using a garlic press (or minced finely)
4 cups fresh basil leaves, rinsed well (just fill up your sink with a little water and let the leaves soak for a few minutes, stirring them to remove dirt)
3/4 cup canola oil (or olive oil)
1/2 teaspoon salt
1/2 cup finely grated Parmesan cheese
What to do:
1. Add all ingredients to the blender and blend at high speed until evenly pureed. Store in a labeled freezer-safe container in the freezer.
How simple is that?
Now how are you going to use it?