We had our third annual pesto making with James a few weeks ago…Each summer James grows a ton of basil in his garden and then brings it to me and I make pesto and we all eat food all day, drink alcohol and make pesto…and watch football. Well the dudes watch, and I just say how lame it is and cook HA!
I always try to catch James right as he walks in the door when he brings the basil over, as I know it will be epic…
OK let’s do this:
OK so first things first we need to pull the basil leaves off
Our whole apt smelled like Basil, it was pretty awesome!
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds.
Add the basil leaves,
With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin-film of olive oil on top.