Last week, I went on a MASSIVE errand run with my roommate Alex. We went from store to store; searching for the best back to school specials in order to stock our closets with some new fall apparel. Along the way, we took a detour to our local Value Village to dig through the piles and piles of used clothing for hidden gems. While browsing through the used books, I came across two cookbooks from a series of cookbooks called the Best of Bridge. These books were used non-stop by my family while I was growing up and I was delighted to find a couple of them to add to my small but growing collection of cookbooks.
While flipping through Winners, one of the two cookbooks that I ended up buying, I came across a recipe for pesto. Now, I should make it clear that I can put pesto on anything and think it’s delicious, so I thought it would be appropriate to make it from scratch rather than shelling out another 5 dollars for a new jar of this green garlicky goodness.
Making pesto was the easy part of this recipe. Essentially you just have to drop everything into a food processor, blitz it for a few seconds and voila, instant pesto. The hard part was paying for all the ingredients. While I already had the oil and the garlic and I don’t mind paying for fresh basil, the pine nuts and the Parmesan cheese nearly bankrupt me. In the end I paid 17 dollars for all my ingredients and probably had enough pesto for 7 or 8 servings. That works to being about $2.40 a serving JUST for the pesto. Let’s just say, I won’t be making this too often, but it was definitely a nice treat.
- 4 cloves of garlic, crushed
- 2 cups Fresh Basil,
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup pine nuts
- 1/2 cup olive oil
- Combine garlic, basil cheese and pine nuts in food processor and blend until smooth
- While pureeing add olive oil in a steady stream until the consistency of thick mayo
* Pesto can be stored in the fridge for several weeks*
Source – Winners – Best of Bridge Publishing LTD