My basil really did well this year! I planted all of it in containers this year because I think the slugs ate most of it last year. Darn you, slimy pesto eating grossness!
I’ve been wanting to make the pesto all week, and kept putting it off! No, not because it’s hard to make, but a few, more important events took place.
Someone small started school.
We took a late evening walk.
Daddy put a cool lantern off to celebrate the beginning of a new chapter for Joss and Samuel; Sam’s a senior and Joss is in preschool.
Fall leaf collection began.
We picked apples!
Played with Bubbles, or Little Mr. Gray, or Butterscotch, whatever his name is.
And made time for a couple unbelievable sunsets on Four Mile Ridge.
So, I made pesto yesterday, afternoon as part of my therapy session after Joss fell down an entire flight of steps. Somehow, she doesn’t have a mark on her.
First, use grated parmesan cheese.
I used the Vitamix blender to grate my block of parmesan for the first time ever. AWESOME!!!
I added pine nuts, basil, garlic, parmesan cheese, salt and pepper to the blender. I started the blender on low, then drizzled in the EVOO through the hole in the top, using the plunger to push the leaves into the blades occasionally. Drizzle in some more EVOO and when the pesto is smooth, it’s ready!
These ice cube/baby food trays with lids are perfect for pesto (thanks, Megan!). Spray with EVOO spray and use a small scoop to fill them. Freeze overnight and remove the pesto into a freezer bag the next day!
Perfect Pesto Pasta!
Perfect for pasta and awesome on baguettes with melted cheese and diced, marinated tomatoes, pesto is a perfect taste of summer.
Add all ingredients into a blender or food processor. Pulse on low while adding a drizzle of EVOO. Blend until the pesto is smooth. Freeze in EVOO sprayed ice cube trays overnight, then remove to a freezer bag. Add to pasta or bruschetta for extra delicious flavor and color.