Counting the Beans and Cooking the Books

Three years ago, Michael and I made batch after batch of pesto after we pilfered several grocery bags full of fresh basil from his sister’s garden.  We made several varieties, using different herbs, nuts, and cheeses, and froze 1/2 cup portions flattened out in plastic baggies.

All year long, we’d thaw out a bag to drizzle over some fish or chicken or we’d just break off a chunk of the frozen sauce to mix in with warm pasta.  It’s become an annual tradition and our freezer would be incomplete without a stack of little green baggies on the door.

Pesto is one of the easiest sauces to prepare and it is unbelievably versatile.  Spread on sandwiches or drizzled over a plate of sliced tomatoes, pesto adds a fresh touch to the easiest meals.

We just throw everything in the food processor, which does all the work!

Basic pesto contains pine nuts, basil, garlic, olive oil, and cheese. Once you’ve made your first batch of homemade pesto, play around with the proportions to your liking. It’s pretty hard to go wrong; add extra garlic, use different types of nuts, or add parsley or cilantro in place of the mint.

Walnut Basil Pesto

• 1/3 cup walnuts (pine nuts or almonds can also be used)
• 2 cups packed basil leaves
• ½ cup mint leaves
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Preheat oven to 350 degrees and toast nuts on a baking sheet until fragrant, 8-10 minutes. Remove and allow to cool.

Place cooled nuts, basil, mint, and garlic in the bowl of a food processor and pulse until nuts are finely ground. Continue to pulse the mixture and add the oil in a steady stream.

Avoid overprocessing the pesto, as this may cause it to turn brown, which will not affect the taste, just the appearance.  Add grated cheese and season with salt and pepper. Use immediately, store in the refrigerator for up to 3 days (covering with a thin layer of olive oil will keep it extra fresh), or freeze for several months.