Presto Pesto

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.

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