What do you do when the friendly farmers market boy gives you three bunches of beautiful basil for the price of one? You make pesto. Emerald green pesto. Now, I love basil but the overpowering smell that emanates from cleaning and tearing the leaves has me feeling queasy. To combat the smell of basil, I started to clean the even bigger bunch of cilantro I got from the farmers market. I love the crisp clean lemony smell of cilantro. Five years ago I hated cilantro (and most things, really) and now I could eat it at every meal. Funny how tastes change. My plan for the cilantro is to make a chimichurri, tomorrow.
My first pesto. My first post.
I grated the Parmigiano Reggiano, minced the garlic, and blanched the basil. While toasting the (expensive!) pine-nuts, I started to write this post. The familiar smell of burnt wafted from the kitchen. oops! I burnt the pine-nuts! They weren’t salvagable, so I started over again. A quick pulse or seven in my small, but mighty red cusinart processor and voila! pesto! Tomorrow I’m having a kitchen phobic friend for dinner, so I think we’ll use the pesto in some homemade panzerottos.