Sunday, August 14, 2011
Mr. Vedge's Dirty Pesto
Purple Basil from the Rittenhouse Farmers Market. Meet shiny new food processor.
The old processor, just over a year old, met a heroic death while battling a batch of almond butter. It overheated and melted into itself. Gruesome and devastating. I was able to salvage the almond pulp and make cookie dough balls. This one has a 10-year warranty, perfect for my nut butter abuse.
This pesto is Mr. Vedge's handiwork. One of the conditions of being your own boss is that when someone sends you work, you try and take care of it immediately, even if it's well past dinner. Because you take every request personally and you answer to everything. This is really an excuse I need to use more often, as tasking Mr. Vedge with dinner often results in a balanced, straightforward meal.
As dirty-looking as this purple pesto was (ever have dirt pudding cups as a kid?), it tasted clean and precise. The garlic shines through. As we were low on pine nuts, this only makes 2-3 servings.
Dirty Purple Basil Pesto
1/4 cup pine nuts
1 bunch purple basil
3-4 tbsp olive oil
2 cloves garlic
Salt, pepper (black salt if you have it)
Pulse until garlic is combined, drizzle in oil as needed. Serve with your favorite pasta. We used big funky noodles from Severino.