Tomorrow we leave for West Point.
If everything goes as planned, Quinn won’t be back home until Thanksgiving. For the past two weeks, I’ve been cooking his favorite meals and desserts. He asked for pesto twice, so I thought I’d share my recipe today.
Pesto
2 cups packed fresh, washed and dried, basil leaves
¼ cup pecans *
2-3 crushed garlic cloves
¾ parmesan cheese
olive oil**
Puree the first four ingredients in a food processor using the steel blade. With the machine running, slowly pour in the olive oil through the top or the feed tube. Process until mixture is combined.
Enjoy with pasta or spread on crusty bread. Store leftovers covered in the refrigerator or freeze.
*The original recipe calls for pine nuts, but they are expensive–even in whole food stores or in the strip district of Pittsburgh. I always have pecans in my freezer and use them because my family doesn’t taste a difference. I’ve also seen recipes using walnuts. Experiment.
**The original recipe calls for ½ cup of olive oil. I can’t bring myself to use that much, so I drizzle the oil in the mixture until all the ingredients bind together in a paste.
This is a quick recipe (except for picking and washing the basil) and good for hot summer nights. I hope you enjoy it as much as we do.
He’s had his favorite meals, broken in his new boots, and packed his bag. We’re ready for the new chapter God’s written for us.
Go Army! Sink Navy!
Leave a Reply