Pesto

I'm no expert, but I consider myself to be pretty competent in the kitchen. Most dishes I try turn out successfully. I can follow a recipe with ease, and know how to make educated decisions when it comes to measurements and substitutions. Having said this, one dish I've never felt comfortable tackling was pesto. It looked difficult! I was aware it had only a few simple ingredients, but it seemed that there must be magic involved to turn them into something so rich and delicious. I couldn't have been more wrong. I'm now embarrassed to tell those of you that have made pesto that I used to buy the jarred stuff. The jarred variety barely resembles the real thing, which is far more peppery and flavorful. It's so simple to prepare, and nearly impossible to make a mistake. If you add a bit too much of one ingredient or not enough of another, it's likely no one will ever notice. The uses and possible variations are endless. I'm begging you, if you've never made fresh pesto give this recipe a try. You won't believe how simple and delicious it is.

Pesto

3 cloves garlic
2 cups fresh basil
3 tbsp pine nuts
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese
salt & pepper

In a food processor (I used a mini one), blend the ingredients in the order above, adding one by one. If the pesto is too thick you can add a little pasta water (if you are making pasta to go with the pesto) or just plain water. Serve as a sauce for pasta or pizza, or as a dip with bread or crackers.

Thanks to a dear friend who opened my eyes to the ease of pesto, I can see this being the year of pesto for me. If you invite me to your house, I'm bring pesto. If I invite you to my house, I'm serving pesto. I can't imagine myself ever tiring of the flavor or the aroma. I'm already thinking of making it again. And thus I cross off #229: learn how to make pesto.

*I'm no expert on wine pairings either, but we drank an excellent Sauvignon Blanc with the pesto from Blackstone Winery (2004 vintage) which I would highly recommend.