I miss it. I miss the language. Sometimes while doing summer work I’ll find myself writing bits and pieces of a sentence in Italian. Ha, if my teachers check my notes, they’ll be so confused. I miss the people; they posses endless hospitality and affection. I miss my cousin Emilia who is legitimately the spunkiest woman I’ve ever met. I miss the amazing landscape, whether it be the rolling hills and gardens in Grottaferrata, or the sharp cliffs of the Amalfi. And of course, of COURSE, I miss the food. It’s interesting, I never had true Italian pesto while in Italy. But the other night, I needed a taste of something full of summer but also full of culture.
Pesto is amazing because it can go on anything (marinade, topping, my friend even uses it as a salad dressing), and it has a long freezer-life. So this recipe I came up with makes a lot of pesto, but since you freeze it, you can just get it out and thaw it whenever you want a bite of Italy! Plus, it’s supper easy. All you need is a food processor.
- 8 cups basil
- 4-5 cloves of garlic, thinly sliced (depends on the size of the cloves and how garlicky you like it. I used 4 smallish ones but then needed some more garlic salt)
- 3/4 cup toasted pine nuts
- 1 2/3 cup olive oil
- salt and pepper to taste
- about 1/3 tsp lemon zest
- 1/2 cup-1 cup of shredded parmesan cheese, depending on how cheesy you like your pesto.
Throw the basil, garlic, and pine nuts into the food processor. Pulse until coarsely chopped. Add olive oil and lemon zest and blend until smooth. Taste to see how much salt and pepper you want. If freezing, transfer to airtight container and throw in the freezer. If using immediately, transfer to bowl and stir in cheese.
Enjoy the basil while you can, fall is coming!