la.foodblogging

Though it is possible and practical to grow herbs year-round in LA, in other places, the high season for herbs is summer. And right about now, basil is probably attacking your garden like a weed. (Of course, you probably live in a high-density population area like me, so it’s the farmers’ and Whole Foods Market stands that are overflowing with basil.)

Making pesto from basil is so incredibly easy it’s almost embarassing. And if you’re ambitious, you can double or triple the amount you whirl around the food processor and let it hibernate in the freezer until autumn. Then you can break it out of the freezer and impress all your friends with fragrant pesto in the fall. Ooh, fancy.

Start by pulsing 3 to 4 garlic cloves, more if you have breath mints, in the food processor to break them down.

Take 3 large bunches of basil (that should be about 3 cups packed). If they’re not washed, well then wash them, germ-ball! Pluck the leaves off the stems, stuff them into the food processor, with about a 1/2 cup of pine nuts, about a 1/2 cup of grated parmesan cheese, and start pulsing. After the basil is fairly broken down, add about 3/4 to 1 whole cup of olive oil, depending on what kind of consistency you like, and continue pulsing until it becomes…pesto.

Add salt and pepper to taste, though parmesan cheese adds quite a bit of salt on its own.

To make it a meal, toss the pesto with cooked penne and grilled chicken.

To make it a salad, put above in refrigerator until chilled. ;)

Is this too easy or what?

By sarah (see more of her posts). You can find more of sarah's writing at her own website The Delicious Life