In Italy, you won’t find broccoli or cauliflower in summer markets, and conversely, you generally won’t find large bunches of basil in winter markets. One of the reasons we love the food in Italy is that it is always seasonal.
In the U.S., we too have wonderful seasonal food, however, we often can get “out of season” food nearly all year long. Like those bunches of basil. Hence, I can make fresh pesto on December 13 when the outside temperature is 34°.
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Yesterday, I bought three packs of fresh basil from Trader Joe’s. For me, the worst part of making pesto is the prep – carefully washing and drying the leaves and removing the stems.
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Although ingredients and directions vary widely, mine are as follows and amounts are suggestions:
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To the food processor, add and process until chunky:
- 5-7 peeled cloves of garlic*
- 8 ounces of pine and/or walnuts
Then,
- Pack the bowl with 3-4 cups of fresh basil leaves and process quickly until mixed
- Slowly stream in 1/2 cup olive oil, mix
- Add 8 ounces of pecorino cheese, mix
- Add additional olive oil for consistency
- Salt and pepper to taste.
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*I learned something interesting about garlic today. When I peeled the first clove, I noticed it had sprouted.
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I had never seen this before, so I did a bit of research. Apparently, sprouted garlic isn’t harmful, it’s just more bitter, so I opted for another garlic head.
When the pesto is ready, and Len and I have completed our taste tests,
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I separate the pesto into small containers with tight lids that can be kept in the fridge or freezer. Covering the top of the pesto with olive oil helps maintain the freshness and color. To defrost, I simply leave in the fridge overnight or on the counter for a few hours.
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There you have it, pesto tonight, next week, or in a few months, ready whenever our taste buds are yearning, no matter the season. And we don’t limit pesto to pasta – we use it with appetizers or as a marinade on beef, poultry and even fish.
Ciao,
Judy
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