My morale was low for the bulk of last week. I was suffering from Thanksgiving Post Traumatic Stress Disorder. This is a self-diagnosed condition, of course. But, it’s real nonetheless. To snap myself out of the doldrums I went to my happy place. For me, that’s the local farmers market. I had no intentions, no list, and no motivation. But I knew something good would happen.
Wandering around touching the bounty of fresh fruits and vegetables always inspires me and lifts my spirits. I was lackadaisically sniffing herbs when the basil awakened my senses. I began to dream of pesto. Next, I tossed the fragrant leaves into my cart and headed directly to the aisle of nuts. I found some pine nuts and headed home with a plan. The next night, I invited Mimi, a regular taste tester, to sample my first batch of pesto. I suppose it was a success since she met me the day after in the parking lot behind my job to get more.
I spent the weekend eating pesto for breakfast, lunch and dinner. I ate it with fried green tomatoes, with angel hair pasta and chicken, with croissant sandwiches. Every dose helped renew my state of mind.
This recipe is simple and has so much potential. I’ll be making large batches from here on out to keep handy.
- Pine Nuts
- Olive Oil
- Lemon Juice
- Place about a cup of basil leaves into a food processor, toss in 1/2 cup of pine nuts and 1/2
- cup of parmesan.
- Add Olive Oil until it reaches the consistency you like.
- Salt, garlic and lemon juice are optional, but if you add them just taste as you go.