I have to admit, I've never made pesto before. I was always a little hesitant to try something so fancy sounding. Plus, I've got kids. Who in the world has kids that would like something like pesto? But I had three basil plants growing in the garden and no idea what to do with them. I found an easy, fast recipe for pesto that would use most of the basil I had. I dug out my food processor and went for it. It turned out great! I loved how the flavors of basil, walnuts, and garlic came together. The only thing I though it needed was some grated Romano/Parmesan cheese. Perfecto!
So Easy Pesto
1/4 cup walnuts (you could also use almonds)
3 gloves garlic
1 1/2 cups basil leaves, cleaned
1/2 cup olive oil
1 dash ground nutmeg
salt and pepper to taste
Romano/Parmesan cheese, to taste
Toast walnuts on medium to high heat until lightly toasted. In a food processor, combine first three ingredients until finely chopped. Add olive oil slowly, scraping sides as needed. Add spices and pulse once or twice. Add to hot, cooked pasta and toss. Top with grated cheese.
“Pounding fragrant things -- particularly garlic, basil, parsley -- is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chilli pepper. Pounding these things produces an alteration in one's being -- from sighing with fatigue to inhaling with pleasure. The cheering effects of herbs and alliums cannot be too often reiterated.”
-Patience Gray, cookery author