Today was one of those glorious days. I woke up to sun and a blue sky, but when I stepped out to go to the farmer's market the sky turned black. It dumped rain for hours. I never made it to the farmer's market.
Around 3:30 the rain came with renewed vigor. The sky was again dark as though the sun were going down. Then, all of a sudden, it was sunny and warm.
I made pesto.
I started taking out my garden once it warmed up today. My basil had never done as well as I wished, but there was enough of it today to make one last batch of my favorite sauce.I never measure anything for this recipe, but if it's your first time making it, or you just like measuring things, you can start with this recipe:
2 C fresh basil from your garden
1/3 C pine nuts or walnuts
1 clove garlic
1/4 C grated Parmesan (if you can't do dairy, I've subbed pancetta to get that full flavor, or a little bit of dry gluten-free bread for texture)
1/3 C extra-virgin olive oil
1/4-1/2 tsp salt
ground white pepper to taste
Put all ingredients in a food processor and blend with the blade until smooth. Scrape down the sides as necessary and blend some more.
Before you serve, be sure to taste it and add anything that you think it lacks. It shouldn't feel dry in the mouth - this means it needs more oil. If it feels oily in the mouth, it may need more Parmesan or basil. You can add another clove of garlic if you think it needs some extra zing, but be sure to process it thoroughly.
Cook your favorite gluten-free pasta, rinse with hot water, and serve the pesto on top at room temperature.