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1
In the bowl of a food processor, pulse the nuts and garlic until crumbly.
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2
Add the basil, oil, salt, pepper, and grated cheese and process until fairly smooth.
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3
Use soy or rice Parmesan for a vegan variation.
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4
If your basil supply is limited, or if you prefer a milder flavor, substitute spinach leaves for up to half of the basil.
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5
Add a touch of lemon juice or some chopped tomatoes.
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6
In the summer, when basil is abundant and reasonably priced, make pesto for your freezer.
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7
(Multiply this recipe for the amount of basil you have.)
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8
Omit the cheese and freeze the mixture in ice cube trays.
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9
When theyre frozen, pop the cubes out and store in a freezer bag, where they will keep for months.
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10
Then, when youre ready for a taste of summer, defrost some cubes and puree with the cheese.
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11
The frozen cubes are also handy for tossing into soups, stews, and sauces for a quick flavor boost.
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12
Pasta tossed with pesto and topped with chopped tomatoes is one of our favorite simple suppers.
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13
Or stir some pesto into cooked rice or other grains.
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14
It also makes a nice sandwich spreadtry it on Tortilla Melt (page 144) or a cheese and tomato sandwich.
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15
Toss some with leftover pasta and add a few steamed or raw vegetables for a quick pasta salad.
