Homemade Pesto
Sweet summertime! All the warm weather produce are rolling out and providing us with a variety of sustenance that makes mealtime simpler. One of my goals over the last few years has been to support my regional farmers in an effort to help the local economy and to know where my food comes from. It’s a joyful experience exploring my local farm store or rolling through the “drive thru” farmers market. Thanks to Corona virus and social distancing orders, our normal way of life has been interrupted, but I’m extremely grateful for those still working hard to produce food and get it into the hands of the consumer in a safe way. I put my mask on like it’s a veil of compassion and grab what I need and no longer waste time browsing. If anything, we’ve been forced to become more intentional with our shopping trips. Prior to the shutdown I would stop after work multiple times a week to grab groceries, now I go once a week and have to be way more prepared. Life has become slower and staying indoors for so long can weigh on your mood.
In an effort to get out in the fresh air and add some variety to our week, we preorder veggies and other goods from the Rappahannock County farmers market. It’s a little bit of a drive, but the scenery is gorgeous, full of rolling hills and mountain views. This weeks haul included a bunch of fresh basil-I knew right away that the time had come to make pesto.
Pesto is delicious on pasta of course or spooned over grilled chicken. However, try it as a sandwich spread; swap out the mayo for pesto. (Deli turkey and pesto are an amazing combination!)
Homemade Pesto: (This makes enough for one serving, double it for extra.)
1/4 cup cashews (Pesto typically uses pine nuts, but I didn’t have those in my pantry and I actually prefer it with cashews.)
1/4 cup grated Parmesan cheese
1 garlic clove
1 bunch fresh basil (about a cup)
A slight squeeze of lemon juice (around 1/2 tablespoon)
Pinch of sea salt
1/4 cup extra virgin olive oil
Directions:
Toast the nuts in a dry skillet over medium heat for about 3 minutes. (This helps to impart more flavor)
In a food processor (I used a mini prep) add the nuts, garlic and cheese. Process until finely ground about thirty seconds.
Add the basil leaves, lemon juice and salt to the food processor and about half of the olive oil. Turn on the food processor to blend the ingredients up. Add the remaining olive oil and grind/mix until you reach a desired smooth texture.
Place in a jar if not using right away and store in the fridge or you may freeze by pouring pesto into an ice cube tray. Once frozen, remove from tray and store in a freezer safe container for up to a few months.
I could eat this pesto straight from the spoon! It’s full of bright and fresh flavors and it’s the condiment of summer. This classic Italian sauce is simple to make and elevates the taste of any dish. Give it a try!
Thanks for reading; be well. xo