But -- turn, turn, turn -- everything has a season and the summer garden has come to an end.
But not all endings are sad -- not when it means pesto!
And enough pesto to freeze for use throughout the winter! Whoot! Whoot!
There are bajillions of pesto recipes out there, so I am by no means suggesting this one is the best. It is simply the one I have adopted as my own, based on my favorite criteria: quick, easy and delicious. See if you don't agree.
Besides which, you don't end up as ginormous as James Beard because you make food that sucks. I'm just sayin'.
Classic Pesto (adapted from James Beard)
4 cups basil leaves
3 cloves garlic
1/2 cup walnuts
1/2 cup parsley (this optional but I like to include it if I have it)
1/2 teaspoon salt
3-4 oz. olive oil
1/4 cup parmesan cheese
Place basil, garlic, nuts, parsley and salt in a food processor and pulse a few times. Then add about half the oil and process. Add the remaining oil and continue to process until smooth. Add the cheese and process a few seconds longer (until well combined).
Note: After putting the pesto into containers, I put a little folded square of plastic wrap over the surface to keep it from browning. The browning doesn't affect the flavor at all so if you skip the plastic step, just stir the pesto before you use it to distribute the wicked green color.
Another note: This freezes really well!