CookTeaser

Serves 1

A CookTale

Basil plucked from the garden is reason alone to miss the joys of Summer. In December it’s Basil plucked from the counter at Adam’s. Though this could very well be a mind thing, it can never smell or taste the same, or the Pesto be as bright a green. Oh well, be grateful for what you get. Not that it’s required, but for the sake of continuity here is my recipe for Basil Pesto.

INGREDIENTS

A large bunch of Basil (leaves removed)
3/4 of a cup of EVOO
2 TB of toasted Pine Nuts or Walnuts (popular in the North of Italy)
2 TB of fresh Parmesan Cheese
Kosher Salt & Black Pepper (sparingly)

METHOD

1. Combine the Basil, Garlic, & Pine Nuts to a food processor & pulse until coarsely chopped. Add 1/2 cup of the EVOO & process until fully incorporated to a smooth paste. Sparingly season with Salt & Pepper.

2. If you prefer a lighter version, add the remaining 1/4 cup of EVOO & pulse again until thoroughly blended.

3. Transfer to a serving bowl & mix in the Parmesan cheese.