This is a LOT of basil. 10 cups to be precise. What do you do with 10 cups of basil. Make pesto. Duh.
- 2 c. basil
- 1/2 c. olive oil
- 1/4 clove of garlic (or to taste)
- 3 T. toasted pine nuts
- 2 T. grated Parmesan
- 2 T. grated Romano
- pinch of coarse salt
- pinch of freshly ground pepper
1. Stick it all in a food processor and blend. Devour how you wish.
However, for the ultimate experience, use a mortar and pestle. They are actually pretty cheap to obtain. The flavors come out better with a mortar and pestle. Really, they do.
Mortar & Pestle Instructions
The order that you mix it in is important. So pay attention!
- Grind the salt, pepper, and garlic in a mortar and pestle.
- Add basil to mortar and grind away with the pestle.
- Drive your significant other crazy with the pounding and grinding noise.
- Slowly add most of the olive oil. Add a little, grind. Add a little more, and grind some more.
- Add cheeses and grind.
- Add more olive oil and grind.
- Add pine nuts and any remaining olive oil and grind to desired consistency.
- If you’re not going to use all of your pesto at once, scoop it into ice cube trays and freeze. Once solid, pop them out and put them in a ziplock bag.
Enjoy with bread, on a sandwich, in an omelet, with pasta, with a spoon, whatever.
What’s your favorite way to use pesto?