Perfect Pesto

I love warm weather. I can’t stand to be cold. I think that is why I spend so much time in the kitchen during the cold months. I bake to stay warm. Once the snow melts, the flowers bloom and the sun shines, I want to be outside. When the weather warms up, my kitchen time is cut short by weeding, swimming, picnics and other outdoor activities. I still want to have delicious food, but it needs to be something that can be quickly made and enjoyed at any temperature. Pesto is the perfect summer food. It can be served hot or cold and the delicious herb flavor is perfect for a summer meal. It can be eaten as a main dish or a side dish for lemon-herb chicken. It is also a great way to use the basil plant that grows inches every day as it basks in the hot sunshine.

Quick, simple and yummy. That’s my kind of meal.

Step One: In a blender or food processor, place 2 cloves of peeled garlic and pulse until finely chopped.

Step Two: Add fresh basil. About 2 ½ c. of tightly compacted leaves and stems (if desired) and parmesan cheese. Blend until finely chopped. Add the nuts. Most recipes call for pine nuts, you can substitute nearly any kind of nut, if you wish. The Do-Little Tribe loves the flavor that roasted, salted pistachios add to the dish.

I use the leaves and some of the stems in my pesto. For best results, use tender, non-woody stems

Step Three: Puree until the ingredients form a paste.

Step Four: With the motor running, pour the olive oil in a steady stream until the mixture is creamy and emulsified.

The finished product 

Step Five: Enjoy

Use right away by mixing it into cooked pasta, spreading it on sandwiches, as a dip, on top of steamed vegetables, or any other way you’d like. Store unused pesto in the refrigerator, tightly covered. Pesto tends to oxidize (like guacamole), The flavor is still excellent even if the color is a little dark.

Pesto Recipe

2 cloves garlic, peeled

2 ½ c. basil

¼ c. parmesan cheese

⅓ c. pistachio nuts

½ c. olive oil

In a food processor or blender, place the garlic and pulse until blended.
Add washed basil leaves and cheese.
Add pistachio nuts.
Blend until a paste forms.
With the motor running, pour the olive oil in a steady stream until the mixture is creamy and emulsified.
Store any unused pesto tightly covered in the refrigerator.