I hate photography.
Well, really, I just hate taking photos. I wish I could just snap my fingers and get the image in my head onto my computer. Instantly. I'm putting that on my queue of inventions to invent if I was an inventor.
In fact, I've been thinking (only half tongue in cheek) about blogging a plea for a garden photographer to come work their magic in my garden. (Oh, and I know several who don't fool me for one bit that they aren't lurking here.)
What does this have to do with pesto?
Unfortunately, photographers, the only green I am rolling in right now is basil.
Hit me up if you want to be paid in pesto.
I've got basil plants well into the double digits, so I have been making Poor Man's Pesto left and right. I call it that because have you seen the price of pine nuts recently? For a little bitty jar? How about olive oil? I don't have panic attacks, but shopping for pesto ingredients had me close.
Poor Man's Pesto
(an inaccurate recipe rendition)
-wad of fresh basil
1. Pour a half cup-ish of water into your blender. (This is where a food processor would come in handy! I have to get liquid in my blender first or else the basil just sits at the bottom and taunts me)
2. Start shoving basil by the handfuls down into the water.
3. Add a few spoonfuls of garlic, a hefty shake or two of parmesan and some salt. Drizzle a generous amount of olive oil on top and blend.
4. It's usually fairly runny at this point, so I just add in more basil until it gets to the consistency I like. Taste and add more garlic/salt as necessary. Sometimes I add more olive oil too. Really, do whatever you want here. (Except for adding ketchup)
Kinda looks like baby goop, but it's fresh and oh-so-tasty! I spoon it into the small freezer containers and pop it on the pesto shelf in the freezer. Oh yes, there is so much basil I do indeed have a pesto shelf.
Since it has way less olive oil than your normal pesto, and no pine nuts, we usually use Poor Man's Pesto for cooking. It's great as a sauce on pizza or mixed up with noodles.
I'm off to change my voicemail now since I expect the photographer phone calls to start rolling in.
What's your favorite way to eat pesto-pesto-pesto?