c: “How many walnuts should I add Mama?”
a: “I don’t know, how many do you think feel right?”
c: “about this many…”
a: “hmmm, yeah, that looks about right, great job!”
This was the dialogue last night while making pesto with my daughter. We had a great big basket of fresh basil and I had pulled a goodly helping of ‘cheater’ garlic a few days ago in preparation for this grand making. Sometimes people get put off by such vague recipes. With my daughter though, she’s used to it. My goal with her as with anyone I’ve cooked with is to instill an intuitive connection to the food. Sure recipes are useful. But cooking/making food with intuition is the real alchemy of the kitchen.
Pesto is a simple way to preserve a wonderful crop. There are only a few ingredients: Basil, olive oil, Parmesan cheese, pine nuts/walnuts. Traditionally made with a mortar and pestle and served with all manner of accompaniments. We used a small food processor. I like the pesto to be more on the chunky side, reminiscent of the mortar days…so no long processing. Just short bursts.
I do not like to everything in the processor together. I like to hand grate the cheese and monitor the nuts carefully. I despise an overly homogenous pesto.
The whole kitchen is filled with the aroma of pesto. After stirring it all together we had a celebratory taste, since it was after dinner we did not feast. Tonight we will have pesto on everything though! Have a wonderful day.
linked to: Homestead Revival Barn Hop #71