Welcome to How to Cook Something, my feature where I share a recipe from my favorite beginner's cookbook, Mark Bittman's How to Cook Everything, in an effort to learn my way around the kitchen. Today's recipe is pesto.
We have an abundance of basil at the moment, thanks to our Aerogarden (a hydroponic indoor growing system that we got as a wedding gift). We're growing the "international basil" seed set, which includes 6 different varieties. I decided to throw a bit of each into the pesto and see what happened.
I wound up not being able to tell that there were 6 varieties of basil in the mixture. I used walnuts and I loved how there was a hint of nuttiness along with the other flavors. I'm glad to be able to check this classic basic dish off my list!
This is also my entry for this month's Grow Your Own challenge that I'm proudly hosting!
Mixed Basil Pesto
Adapted from How to Cook Everything by Mark Bittman
2 loosely packed cups fresh basil leaves (a variety of types or all one type), big stems discarded, rinsed, and dried
Salt to taste
1 clove garlic, crushed
2 tbsp. walnuts or pine nuts, lightly toasted in a dry skillet
1/2 c. extra virgin olive oil
1. Combine basil, salt, garlic, nuts, and about half the oil in a food processor or blender.
2. Process, stopping to scrape down the sides of the container occasionally, and adding the rest of the oil gradually (Amy's note: I didn't use the entire amount. Add until you get a texture you like). Store in the refrigerator for a week or two, or in the freezer for several months.