by Sage Brousseau.
This year nearly every gardener I know has an over-abundance of basil, including my neighbors and my in-laws, who every time I see them seem to be handing me another large armful of the fragrant herb. With so much basil on-hand I was left with no choice but to make a large batch of pesto. Pesto is so simple to make (no cooking!), tastes great, and in gorgeous hues of green it’s a treat for the eyes as well.
I made a double-batch, but to make roughly 1 ¼ cups of pesto (1 batch), you’ll need:
- ½ cup walnuts
- Coarse salt and ground pepper
- 4 cups lightly packed fresh basil leaves
- ½ cup freshly grated parmesan cheese
- 1 garlic cloves, coarsely chopped
- ½ cup extra-virgin olive oil
Wash and dry your basil (I give mine a spin in my salad spinner). The next steps simply involve dropping the first five ingredients into a food processor, or blender, and giving it a few quick pulses to combine. Season with salt and pepper. Next, with the food processor running, pour in the olive oil in a steady stream. I used olive oil infused with Herbs de Provence, from The Roman Table in Scituate, I also added the juice from ½ a lemon to the pesto, it gives the flavor a boost and helps the sauce keep its bright green color. And that’s it!
Sage Brousseau is a photographer, gardening dabbler, and lover of local art and local food. Born and raised in Massachusetts, she’s called the South Shore home for over 10 years. Sage shows her photography in the Boston area with recent exhibits at Panopticon Gallery, Atlantic Wharf Gallery, and the Dillon Gallery at the South Shore Arts Center in Cohasett. www.sagebrousseau.com