how we do pesto.

For our wedding, we got a Cuisinart food processor and we were ecstatic because it meant we could finally make pesto. I think we made it every five days the first month we were in San Diego. 

Here's our recipe based on this :

• 1 bundle of asparagus grilled or sauteed on medium heat and cut into thirds
• big handful of clean, fresh basil leaves
• 2 tablespoons of almonds (we started using these because we didn't have pinenuts and love the taste)
• 2 fresh garlic cloves minced
• about 1/2 C of olive oil (sometimes more to get the right texture)
• about 1/3 cup Parmesan cheese (we use the store bought shredded kind)
• salt and pepper to taste

Pulse the cooked asparagus, basil leaves, garlic, almonds, cheese and about 1/4 cup of oil.

Scrape down the sides of the food processor and add a bit of salt and pepper.

With the machine running on low, pour in about another 1/4 cup of olive oil. We go for about the consistency of hummus, but a little thinner.

Taste test. Does it need more salt? More olive oil? Continue processing and tasting until you're pleased!

This recipe makes enough for the two of us. Because cleaning the food processor is such a hassle, we try to make a few batches and then refrigerate to eat later or use as sauce on a pesto pizza.

We serve it with whole wheat pasta and grilled chicken.

(At least once a week.)

Napkin in photo is from Anthropolgie. Plate and fork are Crate&Barrel.