Carolyn's Approach to Basil Pesto
Get out the food processor if possible. You can do a great chop by hand, and I have used a blender, but pesto alone makes the appliance worth it.
Take the leaves off the stems of about 3-4 bunches of basil.
Start by pulsing 4 big cloves of peeled garlic in the food processor. Then drizzle in some good olive oil. Now jam in as much basil as you can. Add olive oil if you need some liquid. Then throw in a handful of nuts (preferably toasted, but that step usually falls off my list). I usually use walnuts because I'm too cheap to keep pine nuts around. I've used cashews and that's de-lish, and I know Alton Brown of the Food Network suggests pistachios. Add more olive oil if needed. Now add a handful of good Parmesan cheese. Taste for salt. It usually takes a good pinch or two.
You're done! Enjoy on pasta, toast, burgers, veggie burgers, you name it! I usually freeze mine in little pouches of saran wrap that I put in a big freezer bag. That way I have a 10-12 meal's worth at my finger tips. A lot of folks use ice cube trays to form their servings. Some people say it's better not to add the cheese until you serve it. I always put it in before I freeze it, but do as you wish! Also, you can make it without cheese or without nuts.
Try mixing it up by adding some parsley, cilantro, or arugula. Arugula pesto on its own is great on steak, kind of spicy.
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