This Homemade Basil Pesto is fast, easy, and can be used in so many different ways!
I want to read all the books.
When I was young (oh, I used to be young) I worked as a manager of a swimming pool, which meant I had all day to sit in the sun and read. Oprah’s book club and literary classics tend to be my jam (do not get me started on Jodi Picoult).
Sadly I’ve spent the last six years hiding from the sun thanks to frequently having tender-skinned babies on my hip and overcompensating for far too much tanning in my teen years. Those babies have also meant a tragic lack of time to read.
When we drove up to Duluth I grabbed the only book in the house I hadn’t read yet, Oxygen by Carol Cassella. So far I’m not digging it, but I hate to give up on it and not discover the huge plot twist promised on the back cover.
I also picked up Everything is Perfect When You’re a Liar by Kelly Oxford at the library but can’t decide if I should start reading that before I finish Oxygen. The title just kills me and fits so perfectly into my life right now.
I tried reading a bit while the kids were playing in the sprinkler the other day and kept getting sidetracked putting on goggles / taking off goggles / stopping Strummer from skinning his knees on the rock steps / generally doing all the things. Maybe now that all the good television shows are over I can get into reading in the evening.
Seriously, I could talk about books all day. Let me know if you would be interested in hearing a list of my all-time favorites!
Let’s talk simple food. Food that gives you enough time to read.
I’ve been wanting to share this recipe for homemade pesto with you for so long, but it disappears every time I make it. This was the first time I was able to snap a picture of it before it fulfilled its destiny on pastas, pizzas, sandwiches, and maybe a few thieving fingers.
Homemade pesto is so good you could eat it with a spoon (and we have). I like mine thick and a little cheese heavy (thanks, Wisconsin).
The proportions aren’t as important as the quality of ingredients. I’m thrilled to have some basil plants growing outside my door again, which makes for the most fragrant pesto possible.
This freezes beautifully in small, individual portions. I usually spoon about 1/2 – 1 cup into a little tupperware container and just throw it right in the freezer. Allow it to sit in the refrigerator overnight to thaw or pop it in the microwave for thirty seconds or so.
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- 1 cup loosely packed basil leaves
- 1 cup freshly grated Parmesan cheese
- 1/3 cup freshly grated Romano Cheese
- 1/3 cup pine nuts
- Coarse kosher salt
- 1/2 cup extra virgin olive oil
- In the bowl of a food processor, combine basil, Parmesan, Romano, pine nuts, and salt to taste. With the motor running, stream in olive oil until smooth. If you prefer a thinner pesto, add additional olive oil a little bit at a time until the desired consistency is reached. Serve on pasta, sandwiches, vegetables, or anything your heart desires.