HANK PHILLIPPI RYAN: For the past two summers, we have had a gorgeous gorgeous basil plant in a big pot. The basil leaves are glorious, glossy and green, and it is incredible fun to prune them and pinch them and encourage the plant to get bigger.
But I always thought making pesto was difficult. It always seemed like it would take too long. I would need more WAY basil that I had. Once I actually used my garden basil and then added basil from the grocery store to make the pesto. That seemed silly. Plus, you can buy fresh pesto so easily.
But bottom line, there was never enough in my plant to make enough pesto. Not the amount that the recipe called for.
But bear with me here. One day, maybe a week ago, I realized that I did not have to make the amount of pesto that the recipe called for. I could make however much I wanted.
This was a big revelation.
So I thought – – all I need is basil, and olive oil, and pine nuts, and parmesan cheese, and garlic and salt and pepper. So I looked at the proportions in the recipe that made about three million pounds of pesto, and cut it down. And then--winged it.
I didn't even measure, I just threw everything in to the blender, basil, garlic, pine nuts, oil, Parmesan cheese--hit the red button.
And presto! Pesto.
Just enough! And perfect! And we had it with our own homegrown little tomatoes.
I am so proud of myself.
Do you have a pesto secret? Do you make it? Do you freeze it? I am obsessed.
Tell me, reds and readers!
