The longest part of this recipe is waiting for the basil to germinate and grow big enough to harvest.
ONCE THAT HAPPENS, It takes next to no time to make pesto.
4 cups washed basil leaves
1/4 cup garlic-infused olive oil
1/4 cup pine nuts (or walnuts or cashews*)
1/4 cup grated Parmesan cheese*
salt to taste
lemon juice to taste
Process in a food processor or blender or, if you're a stickler and have more time than you know what to do with, grind it bit by bit with a mortar and pestle. Yeah, right.
*To make it vegan, use cashews, increase amount of cashews to closer to 1/2 cup, and leave out the cheese. Add a tablespoon or so of nutritional yeast, if desired.
Measure 1/2 cup or so into a sandwich bag, squish the bag as flat as possible, seal, and freeze flat. When you need some pesto, it'll be quick and easy to break of a bit to toss into a pot of soup, or it'll take no time for the whole bag to thaw.
Alongside the pasta with pesto are its besties, Mr. Hominy and Mr. Mushrooms-Peppers.
Marian Allen, Author Lady
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