“It takes courage to do what you want.  Other people have a lot of plans for you.”  Joseph Campbell

The reason I made pesto is a story like “What I did on my summer vacation”.  I put a few, small basil plants in the corner of a flower bed and they had the nerve to get gigantic.  My usual method for dealing with this, when I’m too lazy to do anything with the basil, is to pray for an early winter.  That wasn’t happening.

Then a dear friend gave me a hearty, little flower plant that he started from seed and told me to find a little corner in my flower bed.  The corner that immediately came to mind was the little corner where the basil was growing.  It was time to make some pesto.

little plant

No, it’s not wilting.  It’s just looking around.

My goal was to find the simplest pesto recipe I could find.  It also had to have directions on how to freeze the pesto so I wouldn’t be eating it for two weeks straight and develop an Italian accent.  I found it!


2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts or walnuts – I made a batch of each

2/3 cup extra-virgin olive oil, divided


1/2 cup freshly grated cheese


Combine the basil, garlic and nuts in a food processor and process until coarsely chapped chopped.  Add 1/2 cup of oil and process a bit more until they all become good friends.  Stir in a bit of salt and pepper.

If you’re going to freeze the pesto, stop right now and portion it into separate containers.  Top it with a bit of olive oil, cover, and place it in the freezer.  Label it, for goodness sakes.  Mine are labeled p-p for pesto with pine nuts and p-w for pesto with walnuts.  The promise is that this will keep in the freezer for about three months.  Maybe it’s a good idea to date it.

When the time arrives to enjoy some of this amazing pesto, which could be right away, stir in the additional oil and cheese.  The cheese does not go into the pesto that’s going into the freezer.

After I was finished making the pesto I had this in my compost pile.


Some of you are probably saying, “There’s a lot of good basil still left on those stems!”  My husband is saying, “We have a compost pile?”

Actually, I now have six containers in the freezer, which is enough to last if I have to remember to eat it in 3 months.  My husband is not a fan of pesto.  I’m going to experiment with a gluten free pizza crust recipe and delight and amaze myself.  I’m having company next week and she’ll get to enjoy eat one of my pizza creations.  I will share the crust recipe after I actually make it.  Life is good!

Loveya -The Grandma



Grandma Pat Cooks Sides

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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