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Pesto

January 3, 2014

I went to a vegetable gardening class last Spring at a local farm.  The farmer took a survey and asked what people thought was the easiest things to grow.  My experience from trying to garden at the condo made me think basil and my experience at the house made me think garlic.  So making pesto is a natural result!  But since I’m trying to not eat gluten, or even grains, I’m trying to figure out what to do with it besides put on pasta!  Last summer, a friend suggested:  coat it on chunks of cooked potatoes or veggies.  So, I’ve gone back to making pesto.  After a few go rounds, I think this is the cheapest, quickest, laziest way to do it (assuming you have a food processor and know how to use the various blades, a skill that took a great deal of time, thought and experimenting for me to acquire!):

  • In the Cuisinart food processor, using the normal blade, start it running, drop in 3-4 cloves of garlic, run until minced.
  • Stop machine, add 1 c (= 3 oz) walnuts, then run to mince.
  • Switch to cheese grating blade, grate 2 1/2 oz Pecorino Romano cheese into bowl.
  • Switch back to normal cutting blade, run to combine the above.
  • Add 2 clean, dry basil, run until pureed.
  • Taste to make sure you like these proportions.
  • Add EVOO until right consistency.
  • Fill ice cube trays, cover with Saran wrap, freeze.
  • Transfer to ziplock bag.
  • I use 2-3 ice cubes per potato dish for our family of 3.
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