(Basil) Pesto

Ah pesto. When I make pesto I try to put it on everything, much to the chagrin of my boyfriend! There is something magical about how the basil, garlic and cheese marry together. Plus it is the easiest thing in the world to make if you have a food processor. These days I don't use a recipe, I judge by proportion and taste. I like mine garlicky and I often omit adding any nuts, but I would recommend following a recipe to start out, and figure out from there what you like and don't like. Here is a traditional recipe to get you started.

Basil Pesto
2 cups fresh basil leaves (packed)
1/2 cup Parmesan cheese
3 garlic cloves (I use 4-6)
1/3 cup pine nuts (you can use walnuts or almonds too!)
1/3 cup extra virgin olive oil

1. Prep: Make sure to wash your basil, remove the large stems, and cut the cheese into small chunks, like cubes.

2. I like to start by adding the cheese by itself in the food processor so I can make sure it is reduced to powder. Next, add the nuts and garlic. When you see them joining the consistency of the cheese start adding the basil slowly. You can do this through the shoot in the top and pushing it in or by removing the lid. Once the basil is incorporated add the oil slowly. You want the pesto to be thick and not runny but it should blend easily. In other words don't feel like you have to add as much oil as the recipe calls for. 

3. The final step is one that many recipies neglect. Storage! Pesto turns a dark green/brown when it it exposed to air, so the key to storing pesto is limiting its exposure to air. You can do this by making sure you pick a container that is close to perfectly the size you need and by changing containers as you deplete your pesto. The last and most important thing is to seal it with olive oil. A layer of oil on the top of your pesto will help keep it fresh and bright green.

Enjoy!