Fairway. “Unlike any other market.” It’s true. It can get me to stray from my originally planned purchase the second I walk in. I ventured inside for creamy balsamic and basil for a caprese salad I planned in my head for lunch. The huge bushel of basil for only $2.99 far surpassed my need. Instantly, I was inspired by my mom’s garden and empty freezer since our winter supply had run dry. It was time for me to make my own pesto. I gathered all of the extra ingredients needed and made my way home to create my culinary delight.
In order to start making pesto, you need a food processor. Luckily in the scraps of my unfinished apartment, I actually had one. It begins with the nuts. Two kinds; pinenuts and walnuts. You can have any kind of variation that you would like, my mom sometimes uses pistachios or sunflower seeds for those with allergies. But I stuck to the basics.
And then of course you need garlic. Being a girl on a budget, I went for the bottled kind which is normally a sin, but since it was meant to be pureed anyway, I figured I could get away with the short cut.
I blended away. Created a sandy mixture of garlicy-nutty goodness. The mixture seemed relatively smooth enough and ready for stage 2.
Next comes the fun part. Adding the basil. I had washed and dried all of the leaves in advance and had them hanging out on a paper cloth while the attentions went to the other components of my pesto. Slowly as the blender was running, I added the olive oil merging the different ingredients together.
Finally, once smooth and the blender turned a nice solid green color, I added the final and best ingredient. Parmesan cheese.
I put it in a little Tupperware in my fridge for later pairings. The great thing about pesto is its super easy ability to freeze for later use. A fun easy project and it only took about 20 minutes from start to finish. Try it out and enjoy. Supermarket’s spark the imagination!