Two or three weeks ago (!) the CSA had a bunch of tomatoes (which we ate as Caprese).
I also made a thick tomato soup with onion and tomatoes with white wine and chicken stock. It was so tasty. Especially when I finished it with pesto.
The ability to make a good pesto is a milepost for a cook. Like making (and breaking) a hollandaise.
The ingredients are simple. Basil leaves (a bunch), less than a cup of hazelnuts, salt, olive oil, Parmesan, garlic.
If you're making it for the first time, start with less OO and a pinch more salt.
Load the ingredients into a food processor and taste it frequently as you pulse the basic ingredients together.
Yup. That's it.
I froze the leftover pesto. I hope it freezes well.
Well, that's all for now.
Did I mention that you can make an amazing pesto out of carrot greens? It's true.
Eat well & love big.
xoxo
Nancy
