Homemade Pesto
I never knew how much I loved pesto until I tried this recipe. It was seven years ago when my sweet friend Catherine came over to have a peek at our garden. She saw the basil bush that I was growing and said, “You HAVE to make homemade pesto! It’s so easy and so good." I’d never really given it much thought but after she started telling me about her recipe I couldn’t wait to pick some basil and give it a shot. There’s nothing quite like it. It’s fresh and bursting with flavor. I love eating it mixed in pasta and I also love using it as a marinade for grilled chicken. And I'm not too embarrassed to say I also love eating with a spoon. One of the best tips she gave me was that she started using walnuts instead of pine nuts because they’re so much less expensive. And the walnuts give it a great flavor, almost a sweet taste. We had a nice chat as we meandered through what was growing in the garden. Catherine snapped a couple snap peas off the vine and started snacking on them. I love the bonds that gardening creates and for some strange reason that day holds a special memory for me. My friend has since passed away but every time I make this pesto I think of her and it’s labeled “Catherine’s Pesto” in my recipe book. She had a zest for life and a love for all things good, including this recipe and whenever I eat it it brings a smile to my face.
Recipe for Homemade Pesto
Note: I’m unsure if this was adapted from another recipe or not. This was given to me by my friend.
Ingredients:
4 garlic cloves
4 cups fresh basil leaves, stems removed
1 cup grated Parmesan cheese
2/3 cup walnuts
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Directions:
In a food processor, finely chop the garlic. Add basil and chop until fine. Add cheese, walnuts, salt, and pepper. Pulse until the consistency of a coarse paste. With the food processor running, slowly pour the olive oil through the feed tube and continue mixing until the oil is completely combined with the paste. Serve immediately or store in an airtight container in the refrigerator for up to one week. Pesto also freezes well either in a freezer safe container or ice cube trays and Ziploc bag for up to 6 months.
