pesto
Food prep as a ritual or Pesto and why it's great. Grow some basil. It grows easily and three small plants provided me with enough basil to make pesto once every other week from June to October.
INGREDIENTS
Salad spinner full of basil 3-4 oz
4 cloves garlic
2 small handfuls of pine nuts (toast until lightly brown or not)
1 loose cup grated parmesano regiano
2 TBSP olive oil
PREP
Pour a beer
Grab salad spinner
Sit down close to basil plant
Pick basil, fill up spinner and drink beer
Finish beer
Wash basil
Get out your mezzaluna* mortar and pestle or worst case scenario, food processor
*mine is hundred year old that belonged to my great grand mother pictured. I think it makes the pesto taste better, but I may just be a pretentious jerk
Add 1/3 basil and 3-4 cloves garlic roughly chopped and then chop
Add 1/3 basil and pine nuts and then chop
Add 1/3 basil grated parmigiano reggiano and chop until uniform
Use immediately or place in air tight container and cover with olive oil and refrigerate
Serve over pasta, in risotto or use as a spread