This is a trick title, of course, my darlings, as there is absolutely nothing wrong with pesto.
The problem is, frankly, the children. I love them, but today I made roughly three thousand pounds of fresh pesto made with both fresh basil and fresh garlic that I picked from the garden, and what do the kids want to eat for dinner?
Yes, hours of my day spent in the kitchen, gleefully preparing this taste of summer for the family to be able to enjoy mid-winter.
Never fear, though, lambs, I am strong, so tonight there will be only pesto for dinner. Pesto on pasta, maybe pesto on bread, or even pesto-laden baked zucchinis. There will be no chicken nuggets.
So, darlings, if you would like to torture your sweet cherubs my making fresh pesto, here is my recipe:
3 cups fresh basil, firmly packed (make sure to pick the leaves at the top part of the stalks, where the leaves cluster together, the leaves from the stem can be a bit bitter)
2 cloves garlic
1/3 cup pinenuts (I buy mine bulk at Big Y or Costco)
2/3 cup grated or chunked Locatelli Pecorino Romano (Pecorino Romano is like parm., only a bit more flavorful)
2/3 cup extra virgin olive oil. (Because why mess around?)
pinch of salt
pinch of pepper
Throw everything together in a food processor except olive oil, and blend until smooth. You may have to scrape down the sides a bit. Then slowly pour the olive oil through the top so that it emulsifies.
If you are going to serve it right away, you may want to add a half teaspoon of fresh lemon juice so that it keeps its color.
Serve over everything. (Except chicken nuggets.)