Homemade Pesto Done Right~

Yesterday, I went on a mad cooking spree.  It's been a long time since I've spent that much time in my kitchen whipping up a bunch of goodies--but I can now say I have a couple of new favorite recipes.  I made the most incredible green beans with pine nuts, olive oil and lemon zest (I guess I get weirded out by long green beans so I cut them in small, angled pieces and it made all the difference in the world).  But, best of all was the pesto that I made from my Slow Food cookbook (thanks, DebPep!).  It is litereally the best pesto I have ever tasted and took about 10 minutes to make--easy/peasy.  I roasted some potaotes, onions and carrots to the point of near carmelization and could not stop dunking the veggies in the pesto--what an awesome treat!  Here's the quick recipe for pesto--

It's best to use a mortar and pestle for this delicious concoction.
So, first you take a couple cloves of garlic and mash them into a paste.
Next toss in a huge bunch of basil and crush them all up (about 50 leaves).
Add in some toasted pine nuts (about one huge handful) and 1/4 cup each of shredded pecorino and parmesan cheeses. 
Mush all this up to a dry paste and toss in about 4 tablespoons of really good EV olive oil. 
Make sure to add the tablespoons of olive oil one at at time and to not add too much.
Season with salt and pepper.
It really is that easy~~and you can store it in the fridge in a mason jar 'til you a ready to eat--that is, if you can stop yourself from eating all straight away (like me).

Comments

[DebPep]

I'm going to try that recipe tonight, well maybe on sunday night.
Sounds awesome.
Think I'll make a little tortilla soup while I'm at it...
Yum!