rip, shred, pulverize-

greens, cheese, garlic, oil becomes

feast! dine, friend, pesto.

ode to pesto by Angie Quantrell

Spring is here and with it comes potted basil plants from Trader Joe’s. Basil is the scent and flavor of all things yummy. I cheat, buying multiples of potted plants each trip to Seattle, instead of planting. Though this year I am tempted to throw some seeds in a planter box and see what happens. Last year I picked up a basil plug from the grocery section at a store, and it performed beyond expectations! Of course, I repot the potted plants and plugs in good potting soil and harvest leaves as I need them.

Every summer, we gorge on pesto-on pizza, salmon, chicken; in sauce and soup. So pungent, cheezy, and filled with garlic, we can taste the beauty and intense flavors the next morning. (Yes, we brush our teeth…but my pesto is the gift that keeps giving…lol).

I use my little RV-sized food processor, so one batch is perfect for one meal.

WALNUT BASIL PESTO

Ingredients:

basil (lots of leaves, fill the food processor)

walnuts (coarsely chopped)

shredded Parmesan cheese

3-5 chopped garlic cloves

olive oil

sea salt

Optional: I’ve added spinach to up the nutritional value and use up left over amounts

Directions:

Add basil, walnuts, Parmesan, and garlic. Pour on olive oil and a sprinkle of sea salt. Blend, adding additional olive oil to get the consistency your prefer. I always have to stop the machine and stir down the pesto to get it all to mix.

I don’t measure anything with this recipe, other than how much garlic I add. It’s never been too thin, but rather I need more oil. Serve right away with chicken, pizza, salmon, steak, or on toasted bread. Store leftovers (if there are any) in tightly sealed container or freeze immediately.

Now, where’s my tiny food processor?