Fresh Pesto

Fresh pesto is my go-to when I have leftover basil from the supermarket or too much from my indoor garden. Food waste is one of my pet peeves. Keep pine nuts or walnuts on hand, stored in the refrigerator to maintain freshness. The rest of the ingredients are typically in a well stocked refrigerator and pantry. The recipe below is from tweaking over many years.

QUANTITY AND INGREDIENTS

3 cups packed basil leaves, stems removed (or other fresh leafy herb or green or combination)

3 cloves garlic, smashed

pinch of red pepper flakes

¼ cup pine nuts, toasted (or other nut or seed)

¼ cup grated Parmesan cheese (or other hard aged cheese or 4 aged-cheese mix)

6 Tbsp extra-virgin olive oil (or neutral oil such as canola, or flavored oil)

squeeze of lemon juice

a few generous pinches of kosher salt

freshly ground pepper

SPECIAL EQUIPMENT

powerful blender such as Ninja

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe.

2. Gather all your ingredients and necessary equipment.

CULINARY TIPS

1. Put all prepped ingredients directly into the blender.

2. Pesto is a perfect way to use up leftover purchased basil or excess from pruning your home-grown or at end of season harvest. I have recently started growning basil indoors in an Aerogarden with great success. While the company is going out of business, there are similar indoor planters (with UV source and self-watering) available.

3. Pesto has many uses: in place of tomato sauce on pizza, as a pasta sauce, as a part of bruschetta, and more.

4. Lemon (acid) will prevent the vibrant green of the pesto from browning and also brightens the flavor. A squeeze of lemon can be a flavor enhancer in many dishes without imparting a distinct lemon flavor. For a serious hint of lemon, add lemon zest.

5. Try making other pesto combinations: cilantro/pumpkin seed, parsley/walnut, kale/basil/walnut.

6. Store leftover pesto in the freezer. Freeze first in ice cubes trays lined with mini-plastic sealable bags. When frozen, store them in a larger zip lock bag.

PREPARE THE PESTO

1. In the blender, roughly chop the garlic, nuts, cheese, and red pepper flakes in a food processor. Add the basil and chop. Slowly add the oil and process until your desired consistency. Add a squeeze of lemon juice. Season with salt and pepper to taste.