making pesto

The Amateur Gourmet on his site raves about the simplicity of making pesto.  So I thought I’d give it a try.  The recipe used comes from Bon Apetite:

Pesto:
1/4 cup pine nuts
1.5 tablespoons chopped garlic (4-5 cloves)
2.5 cups fresh basil leaves, packed
3/4 cup virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan

Basically, its just a question of blending in the ingredients at the right moments from there on out.  First, add the basil, half the pine nuts, half the olive oil and half the garlic to the mini prep:

making pesto, originally uploaded by Brockenbrough Photos.

After this mixture gets combined reasonably well, begin slowly adding the remainingportions of pine nuts, olive oil and garlic.  Blend it until it reached this consistency:

pesto, originally uploaded by Brockenbrough Photos.Pesto can keep for about 2-3 months in the freezer in a freezerproof container.  So, that means you can have homemade pesto made using Greenmarket fresh organic basil ready to use when its cold and snowy outside.

Here, we put it on spaghetti:

pasta with pesto sauce, originally uploaded by Brockenbrough Photos.

A very simple process that took about 15 mins total.

Now, inexplicitly here is the pudgy pink belly on an eater who did not partake of the figure keeping pesto:

old man, originally uploaded by Brockenbrough Photos.

The results of a life of kibble binging no doubt.

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Filed under Brooklyn, Cooking, Food

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