garden pesto

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This immediately became a HUGE hit in housing this summer while I interned at Assateague Island National Seashore. A few of us had garden plots that we grew, in addition to many other delicious treats, lots and lots of basil. As the basil plants turned to bushes our intake of pesto only increased. And oh thank goodness that it did.

The trick to this recipe is to not follow the recipe. I’m merely putting down “guides” to help coach along those who aren’t familiar with making pesto. However, the trick is to be able to make the perfect pesto for you. What is missing? What do you want more of? Less of? Taste it as you go. But to get started, I recommend you do something like this…

2-3 heaping cups rinsed and chopped basil (optional: substitute 1 cup for arugala or spinach)

3/4 cup (+/- 1/4 cup) olive oil

1/2 cup freshly chopped parmesan cheese

1/2 cup chopped walnuts

4 (or more) cloves of garlic, chopped

2 t. each salt and pepper

2 t. cumin

1 t. red pepper flakes

1 t. dried oregano

[optional] 1/2 avocado

[optional] 1/2 cup tomatoes, chopped

Blend all ingredients in a food processor until creamy. Don’t forget to taste along the way! When finished, enjoy on pizza, bruschetta, lasagna, scrambled eggs, breakfast sandwiches, etc. Or you could do what I like to do best and that is simply to eat it straight from the food processor. Mmmm!