On Wednesday...
we followed summer to the garden for basil, and then back inside to make pesto. Lots of it.
My pesto proportions never seem to be measured, but rather just a mix of salt, garlic, olive oil, basil, toasted pine nuts (or walnuts - I'm liking it with walnuts this year) mixed and played with until it tastes just right to me - or to whoever happens to be standing in the kitchen. (I add the parmesan cheese before serving.) I have a total love affair with my ancient, $5 yard sale find Cuisinart Food Processor....but I prefer making pesto with a mortar and pestle. I don't know why, but I do. What we don't eat right away, I spoon into 4 oz. mason jars to freeze for a little green reminder of summer in the winter months to come.
