I planted too much basil. gasp. Too much basil? It is true. I have trees of basil loaded with huge green leaves. And I will be bringing pesto something to every single potluck for the next seven years.
The greatest trick in the universe about pesto: freeze it in ice cube trays. Many know this but I didn’t until last year and it changed my life. I no longer have to waste plastic bags that I felt obligated to fill full to minimize the waste and am then left with an entire baggie full of thawed pesto when all I wanted was enough for a fried egg sandwich. No! The ice cube trays create perfect little portions of the bright sauce.
I don’t measure things when I cook…I just check out the ingredients and go for it. This works like a charm with pesto. I use:
Good parmesan cheese (Kraft will not do. Do people use that stuff? blech.)
More garlic than you think you can handle and a spousal unit who likes to chop garlic
Good olive oil (totally worth in the investment)
The trick is to start small: Add about 1/2 cup of olive oil and a hand full of basil and pine nuts to the food processor. Once that is good and smooth, add the rest of the stuff a little at a time. If all the ingredients are thrown in at once, one is left in grid lock.