With the recent heat wave, our normally lazy weeknight dinner making ways have ramped up to extraordinarily lazy dinner making ways. Pesto on pasta has been a recent favourite in our house. Even the tall hormonal kid can manage to cook some pasta that we can toss with pesto and call it dinner. Add a salad and some bread and everyone is happy.
The kids have surprised me by their love of this electric green spread/sauce. Normally they absolutely refuse to try something that looks like it might once have been a vegetable (though once they try it, often change their minds). I have no doubt that they would never have tried pesto for me. The secret seems to be to have them try it at their aunt’s house. She has a cool factor that we can’t compete with. Maybe we can return the favour some day. But I have my doubts that the dad and I could ever appear cool. Not even to the niece and nephews.
We were smart this year and planted twice as much basil as last year. I hope to keep giving the plants a good pruning and make a few more batches for the freezer. We’ve made this a few times already, never exactly the same way twice. It’s easy to change a bit with some additions – we’ve tried adding some sun-dried tomatoes, parsley and spinach. I have some dried chillies that I would like to try in our next batch. It’s a great way to hide a few extras – like spinach – from the kids.
Easy Basil Pesto
- 8 cups loosely packed basil
- 4 to 6 garlic cloves
- 1/2 cup pine nuts or walnuts
- 1/2 cup Parmesan cheese
- 3/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp sea salt
- fresh ground pepper, to taste
Wash and dry basil leaves (I use a salad spinner), add the basil along with the rest of the ingredients to a food processor and process until smooth, scraping down the sides if necessary.
Refrigerate or freeze in airtight containers. This made enough for me to fill 3 small glass jars, leaving a bit of headspace for expansion during freezing.
Linked to Cheerios and Lattes