but it is tasty. I've never made pesto before for several reasons. The first reason is that I never really liked it. I always thought it tasted like a pine tree. Many people use pine nuts in their pesto. I think pine nuts are very overpowering and, like I said, make me feel like I'm eating a pine tree. Not a flavor I enjoy.
I then learned that you don't have to put in the pine nuts. No brainer, right? Well, sometimes I'm such a rule follower that I can't think outside the box (or the recipe as the case may be). The problem then became the fact that I didn't have a food processor.
Saturday at Homefields it was pick as much basil as you want day. So I decided we would make pesto. Now, I have quite a bit of basil in my yard but probably not quite enough to make pesto without eliminating the entire plant. So, we cut A LOT of basil. You can see it in the above photo along with the other ingredients. I chose to use walnuts instead of pine nuts. Pesto is really a personal taste sort of food. Use what you will. I used parmesan and romano cheeses, walnuts, basil and olive oil.
Above is the pesto after Nolan and I food processed the heck out of it. As I said in my title, pesto isn't really beautiful. Nolan, who likes to ask important questions at dinner, asked what we thought was a kids least favorite food color. Green, of course. Followed by a close second of yellow (we had zucchini and yellow squash as our side).
Well, once I had my bowl of pesto, it occurred to me that I should freeze it. I then remembered that people freeze it in ice cube trays. Well, right now our extra ice cube tray is full of coffee. What to do? Hey....use muffin tins!
Freeze over night, pop out and throw them in a plastic ziplock and you have pesto for the year! I'm hoping to use it in soups and on poultry throughout the year. Yum!