My basil plant is looking a little wilty, so I decided to make some sorta-pesto before I kill the plant.
If I take most of the leaves I can at least make use of the plant before it dies, and if I leave a few there’s still a chance of survival.
The pesto is only “sorta” because I don’t have pine nuts and I don’t have enough parmesan. But I have walnuts and a piece of parmesan and a piece of asiago, so we’re going to make it work.
I toasted some walnuts at 350 for about 15 minutes. Toasted tastes better, and the Mountain Man is allergic to most raw nuts. As much as I would relish an excuse to keep all the pesto for myself, I’m willing to share my lovely green sauce.
Is pesto really a sauce? It’s used as a sauce, but it’s more of a paste… at least the good stuff is.
Wilty basil leaves go in the food processor, which clearly needs a good cleaning. Someday.
In with the basil goes the cooled toasted walnuts and the cheeses, cut into chunks. I drizzle some olive oil in the processor as things get whirring.
In the end, it looks like a lovely green paste. Or sauce. But I think it’s a paste.
And since I didn’t need it for dinner tonight, I put it in the freezer next to my pizza dough. Maybe I’ll make a chicken and sun-dried tomato asparagus pesto pizza later this week to celebrate springtime.