Thursday, March 21, 2013

Homemade Italian Pesto

Recently I heard of the idea of the "happiness jar" from Elizabeth GIlbert (author of Eat, Pray, Love). About a month ago I set out writing little notes to myself about what made me happy in each particular day and I threw them into a jar. Usually things I ate or cute things my kids did or said. However, today, I was looking on Instagram and Solanah over at Vixen Vintage has made pesto, and I was craving it..
I didn't have any other jar to store it in, so I emptied my happiness jar and filled it with pesto. Same thing, right? Pesto=happiness. It's true. Look it up.
I love the bright green color of pesto and how refreshing it tastes. I would never in a million years buy pre made pesto. The difference with pre made pesto and homemade (at least the recipe I use) is that pre made is made through a machine such as a food processor, and mine is made and chopped soley by hand (Or you can use a mortar and pestle but I don't have one.)  I like to see the varying textures and colors within the pesto...I don't want it looking like a green paste. 
You'll get a pretty good arm exercise out of this, too. My arms are sore. Maybe I am out of shape..

Big bunch of fresh basil
Small handful of pine nuts or walnuts
1/2 cup of parmesan cheese
4 cloves of garlic
Few tablespoons of olive oil

I begin by mincing my garlic, and then adding 5-6 leaves of basil and chop chop chop. 
I throw some nuts in there and chop them up as well

I begin to add some of the cheese a bit at a time, and chop...add more basil and nuts and chop chop chop.

Keep chopping!

Until it's all chopped. You can chop it smaller then this if you'd like..I just prefer mine this consistency.

Add it to a jar or a bowl and pour in your olive oil.

Add some salt and pepper

And shake. 

This can last a few days in the fridge. I am going to be adding it to pasta tonight for a quick and light dinner. Enjoy!

1 comment:

  1. I love this recipe...since garlic is not a fan of me, but I however love it, I can adjust the amount to my body's liking... I'm with you -- fresh is always better. BTW, you are an amazing cook/chef/food artist....