Pesto

New fresh basil pesto picture.

Becky speaking here:
Pesto is so easy to make. It's a good thing, because my family loves "pesto pizza". I made one 3 weeks ago because I was feeling springy, and this are the way pizza says "summer" to me. (Yes, pizza talks.) I've had to make it every week since because all 6 kids need "green pizza". When I think that at first we couldn't get them to try it...!
Everyone says you can't make pesto out of dried basil, but last summer was the first time I had enough fresh basil to find out how amazing "real" pesto is. Dried basil is no where near as good as fresh, but I use what I have. And it's prurty tasty. Also I have no desire to take out a loan for the purpose of procuring pine-nuts, so we do with out those too. Am I committing pesto crimes?

When you get your hands on a boatload of basil by ALL MEANS make pesto. My goal is to grow 3 acres (more or less) of basil this year so I can make and freeze a bunch of pesto cubes. Summer in my freezer all winter long! : )

The bad news on this recipe: I don't measure. I'm trying to figure out how to share a recipe when I don't have a recipe. I'll start typing, and you guys ask questions, OK?

Oh, I have been soaking my dried basil in some water to make it more like fresh now, and that complicates things more. I have both soaked basil all day, and I have tossed some basil into a little water in a pan and cooked it for a minute while it absorbed the water. Both worked fine, I didn't see one winning over the other. I drained off any unabsorbed water and kept going. I'm going to go with the fast way here.

So. For a pizza I might do this: Wait... I'll make a batch and get some pictures!

OK, I'm back. I got measurements too! Yea!

3-4 T dried basil (or 1/2- 3/4 c fresh basil leaves, skip any water and cooking steps)
2 T water
3 T olive oil, + more for adjustments
pinch salt
2-4 cloves garlic, depending on the size and how strong you want it
1/4 c grated parmesan (I just use cheap stuff)



Pictures from left to right, top to bottom:
1. dry basil floating on water
2. after 1 minute, water absorbed
3. basil, oil, & salt in blender, adding garlic
4. parmesan added
5. blend and scrape
6. finished pesto: thick but not crumbly

In a small sauce pan, heat water and basil until most/all water is absorbed (1,2). If it gets really dry, feel free to add more water, or just stop cooking.

Dump wet basil in blender, add 3 tablespoons olive oil, salt and garlic cloves (3). Process until garlic is blended in (biting a big hunk of garlic can be a bit startling and detract from the pesto experience). You'll need to scrape down the side a few times. A bigger batch of pesto is easier to make as the ingredients are more inclined to stay somewhere near the blades. With this small batch it all splatters up the sides. Befriend your scraper.

Add the parmesan (4) and blend again. And scrape again. And blend again. And so on (6). If it looks really dry add a drizzle of oil. I needed a bit more for mine, but not much (6). It will separate a little after it sits - if it sits?, so some oil on the surface is fine, but I don't want a big layer of it. Drier pesto is besto (sorry) for pizza, cuz otherwise all that oil runs off and puddles in your oven, or almost as annoying, pools on top of your pizza.

Briefly, to make fresh basil pesto, use 1/2 cup or so basil leaves, throw all ingredients into blender, blend until smooth. This will still involve plenty of scraping.

Original dried basil pesto picture.

To make pesto pizza, spread pesto over crust (I like a pretty thin, crispy crust for this), sprinkle with mozzarella or Monterrey Jack. Bake. Sprinkle with a little more parmesan. This is great with tomato slices on top if you are into that sort of thing. I like it with and without, hot or cold.


So there you go, Abby. Gonna make some pesto now???