The ability to make fresh pesto from organic homegrown basil is incredible. Not many people resort for their own gardens for ingredients to make pesto. Instead, the super market pre-made pesto is the closest most people get to homemade pesto. However, many opt for the already made pesto from restaurants. All variations of pesto are going to taste great, but the store bought pesto lacks so much…the smell, the hard work and the satisfaction, along with the knowledge of knowing what has gone inside the pesto.
With my ‘Anthropology of Food’ course I had the pleasure of helping make pesto with freshly picked basil from the University of Washington farm. Myself, along with 5 others were able to make the pesto from a simple recipe, and it was by far, the best tasting pesto I have ever had. Making pesto from scratch was something I never had the opportunity to make before, and now, I would love to make it from scratch all the time. It was truly simple.
Take a bag full of freshly picked basil; add 3-4 garlic cloves, Parmesan cheese, olive oil, pine nuts and salt. With a little spin in the blender, presto you’ve got pesto! It’s so simple and I encourage everyone to try it once. You’ll be pleasantly surprised at how quickly you can get it done and be able to relish in your satisfaction of your home made organic pesto.
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