Every summer for years, I’ve lugged the big heavy Cuisinart food processor out to make an enormous batch of pesto from piles of farmers market basil. After much work, I freeze the green magic in ice cube trays and then seal the cubes in freezer bags for the rest of the year. My kids get whacked fingers for sneaking too much before I store it.
But it recently occurred to me that it’s also OK to make just enough pesto to last the night. So on the way home from work, I picked up some fresh pine nuts from L’Appetito, purchased a three-cup electric food chopper ($15) from Walgreens and picked dozens of leaves from my potted basil in the yard. Some freshly grated parmesan, juicy garlic from my pal’s garden and hefty splashes of locally-owned Pylian Estates olive oil later and I was in heaven. It helped that I had a toasted baguette nearby.
I’ll still make the big pesto batch and freeze it for winter. But my petite chopper is going to stay on the counter this summer to remind me that not everything has to be a big production. That sometimes it’s OK to make tiny delicious batches of pesto, gazpacho, salsa, tabboule , babaganoush or whatever from ultra fresh produce and then eat it all—alone or with loved ones—right there, standing at the counter with the smells of summer all around you.Copyright © 2015, CT Now