Moving is a pain, especially when most of your kitchen is still packed in boxes and you want to eat something quick. I am so glad I made extra pesto during the summer. All I had to do was thaw it, boil up some whole wheat spaghetti, and toss it all together. Now I’m the dinner hero.
I never measure anything when I make pesto.
In a food processor or blender, add:
- several cloves of garlic, chopped
- handful of almonds, pine nuts, or a combination of the two
- generous drizzle of olive oil
Run the processor until combined. Add some water or additional oil if needed. Then add the leaves from 1-2 bunches of basil and a dash of salt, and blend until mostly smooth. The trick is to taste the pesto and keep adding more of whatever ingredient you think it needs. If it needs a little something extra, try adding a small amount of lemon zest.
If you plan to freeze the pesto, put it into a container and drizzle some olive oil on top to help prevent discoloration. You can also freeze this in ice cube trays if you want easy serving size portions.