The garden has nearly come to the end of the harvest. I just clipped another round of sweet basil, lemon balm, thai basil, parsley, rosemary and lavender. Monkey Boys job was to fill the salad spinner with sweet basil for pesto.
This will give me two batches of pesto. The Monkey Boy loves to rinse & spin while I toast the pine nuts and get out the food processor. He wants me to let him try smacking the garlic with the side of my cleaver, but I’m not ready to answer those questions at the ER yet. He enjoys drizzling the olive oil, spooning in the parmesan cheese and pulsing the processor for now, why push it?
The kitchen smells so good while making pesto and even better when you add the hot pasta & the sweetest yellow grape tomatoes!
March Family Pesto
Fresh Basil – enough to fill the salad spinner
toasted pine nuts
garlic – I use 6-8 cloves per batch depending on clove size
grated parmesan cheese (the fresher the better)
Add garlic and some olive oil to the food processor and chop til fine. Add half of the basil and more olive oil and pulse til basil is pulpy. Next add half the pine nuts (sometimes I use walnuts), cheese and more oil and pulse to desired consistency. Repeat for the second batch.
I’m sure you noticed I didn’t include any measurements for the ingredients, I don’t use any when I make this. I just look, taste, stir, add, taste some more until it’s just perfect. These may differ for you and your Monkeys. Enjoy the process.