What do you do with all that basil left over from the lasagna or padh Thai? It's not going to last more than a few days in the fridge, you, no matter what you do with it. Meet pesto, the magical Italian presto chango! Need a quick breakfast to carry to the bus stop? Just add bagel and rocotta. Too tired to cook dinner? Just add a dab of butter and your favorite past and heat up and stir. See? This stuff's just too rad!
Prep time: about 30 mins.
Cooking time: none.
Est. servings: 16.
Today's Specimen
Ingredients
- 4 oz. fresh basil, with stems
- ⅔ cup chopped walnut
- 1 tbsp. fresh garlic
- ½ cup grated aged Asiago cheese
- ½ cup extra virgin olive oil
- ¼ tsp. black pepper
- 1 dash (about 1/16 tsp.) cumin
- ½ tsp. salt
Directions
- Cant get much simpler than tossing everything into a food processor, maybe in incremeents if its kind of small, and blasting the hell out of it all until it becomes a nice paste.
Next Time in the Lab
The only thing I can think of to do with this is increase the garlic slightly, but I'm pretty satisfied with how this turned out. I just don't want any one component to overpower the others.
- Increase the garlic from 1 tbsp. to 4 tsp., maybe as much as 2 tbsp.
