One of my favorite things to whip up is Pesto. My dad used to make it sometimes when I was in college and when I finally got my own apartment and my own basil plant – I couldn’t wait to make some of my own. Nick – was skeptical. He had never liked pesto as a child and the color completely turned him off. I promised him he would like it if he gave it a whirl. It turns out it is one of his favorite things I cook up. It’s a quick, easy and delicious dinner fix when time or motivation isn’t in your favor.
Susie’s Pleasing Pesto Recipe
To begin – I like to soak my Basil in ice water with a capful of Apple Cider Vinegar for, about, 20 minutes. Afterwards, I rinse the wash off and squeeze out any excess water with a cloth napkin. It gets all the pesky garden critters off the leaves before preparing it.
Combine all ingredients in mixer. While mixing – tend to gauge the consistency of the pesto and see whether or not I need to add more olive oil. When completely blended together and creamy – transfer from mixer to sealed container. Store in refrigerator.
I find that it usually makes enough for just about a pound of pasta.
Disclaimer: I am an eyeball cooker …. (ohhh sounds gross!). I very rarely follow recipes and often just gauge things as I make them by tasting them. However – when I blog recipes – I try my very best to write down all measurements and ingredients that I use to make the meal as delicious as possible!
**Please note – I am NOT a chef – by any means of the word. However – this recipe does get the Nick Frost Stamp of Approval. AND he is, by far, the most critical food critic there is**