Frying Solo: Holy Pesto!
There are very few things in this world I love more than Purell. Nothing makes me feel more sterile than coming to work in the morning after a germ-filled T ride, pumping a glob onto my filthy hands and killing 99.99% of germs (p.s. whatever that .01% is, it must be pretty damn scary). Anyway, if you didn't catch my point, it's that I love pesto. It, like my other favorite recipes, is pretty hard to mess up, which is probably why I like it. You essentially throw a bunch of ingredients into a blender/food processor and you're done. The one frustrating aspect, besides having to wash the dishes afterward, is that it is not easy to save. It gets brown no matter how much oil or lemon juice you dump into it (please also read this as a warning as to why you should never buy pre-made pesto in a store; you never know what they put into it to keep it fresh. Then again, I guess that can be said for most store-bought items).
One other non-random item I want to mention is that you should feel free to change the amount of each ingredient below based on which flavors you enjoy more. In other words, this isn't baking; it's not a science. Feel free to experiment; in cooking and in life. I'll quiet down now and get to the recipe...
Ingredients:
30 basil leaves - a good basil leaf will be the same size as a dollar bill if you folded it in half length wise and then folded it again non-length wise (is there a word for non-length wise?).
2 garlic cloves
Half a lemon worth of juice
1/4 cup pine nuts (raw or lightly browned in a pan) or walnuts
1/4 cup EV dubs O
salt 'n peppa
small hunk of parmesan cheese
Execution:
Throw all the above ingredients into a blender/food processor. Blend/food process away until it looks like... pesto!
Why it's worth executing:
Here's the deal: there are way too many ways to use pesto for my holiday-brain to suggest. One of the easiest and tastiest is to grab some fresh mozzarella, tomato & brioche and assemble yourself a tasty little sandwich. You can also:
One other non-random item I want to mention is that you should feel free to change the amount of each ingredient below based on which flavors you enjoy more. In other words, this isn't baking; it's not a science. Feel free to experiment; in cooking and in life. I'll quiet down now and get to the recipe...
Ingredients:
30 basil leaves - a good basil leaf will be the same size as a dollar bill if you folded it in half length wise and then folded it again non-length wise (is there a word for non-length wise?).
2 garlic cloves
Half a lemon worth of juice
1/4 cup pine nuts (raw or lightly browned in a pan) or walnuts
1/4 cup EV dubs O
salt 'n peppa
small hunk of parmesan cheese
Execution:
Throw all the above ingredients into a blender/food processor. Blend/food process away until it looks like... pesto!
Why it's worth executing:
Here's the deal: there are way too many ways to use pesto for my holiday-brain to suggest. One of the easiest and tastiest is to grab some fresh mozzarella, tomato & brioche and assemble yourself a tasty little sandwich. You can also:
- toss it with pasta
- mix it with ricotta, stuff it into shells, top it with Heavenly Slow Roasted Tomato sauce and bake
- toss it with arugula, throw in some peas and shave some parmesan on it
- make a deconstructed bruchetta (slice of bread, pesto, Heavenly Slow Roasted Tomato & top with some mozz - and bake)
posted by Ryan at
1:30 PM
1 Comments:
Firstly, thank you for incorporating life lessons into a recipe. Secondly, YUM! Pesto is the best addition to any meal.
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